Festival Classic Lunch: Grilled Stuffed Poblanos with Mango Salsa and Smoky Chipotle Crema

Allergens

N/A

Ingredients

• 4 large poblano peppers
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil For the Mango Salsa:
• 2 cups diced mango
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• Juice of 1 lime
• Salt, to taste For the Smoky Chipotle Crema:
• 1/2 cup sour cream
• 1 chipotle pepper in adobo sauce
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1 tablespoon lime juice

Instructions

1. Preheat your grill to medium high heat.
2. In a large bowl, mix together quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Drizzle with olive oil and stir until well combined.
3. Cut the tops off the poblano peppers and remove seeds and membranes. Stuff each pepper with the quinoa mixture and place on the grill. Cook for 5 7 minutes per side or until the peppers are tender and slightly charred.
4. Meanwhile, prepare the mango salsa by combining all ingredients in a bowl and stirring well. Set aside.
5. For the smoky chipotle crema, blend sour cream, chipotle pepper, adobo sauce, and lime juice in a food processor or blender until smooth. Refrigerate until ready to serve.
6. Once the peppers are cooked, remove from grill and let cool for a few minutes. Serve stuffed poblanos with a generous dollop of mango salsa and smoky chipotle crema on top.

Chef’s Insight

Use fresh, ripe mangoes for the best flavor and texture in your salsa.

Notes

This recipe is perfect for a summertime gathering or a festive party.