3 Large Poblanos Roasted, Peeled, Seeded, Julienned
3 Cups Monterey Jack Cheese Shredded, Other cheese will work
S & P TT
Chips for Dipping
Directions
1. Preheat the grill to Medium-high heat.
2. Add the corn and grill, turning on all sides. About 10 minutes. Set aside and cool. Remove the kernels.
3. Fire roast the peppers on the open burner and cool. Peel, seed and julienne.
4. Heat and cast-iron skillet on the grill. Add the EVOO and the onions. Cook until translucent.
5. Add the poblano slices and season with salt and pepper, then add the cheese and mix to combine.
6. Continue to cook until the cheese is melted.
7. Serve in the hot skillet with chips for dipping.
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