Prep: 5 Mins Cook: 10 Mins
Pepper jack cheese gives this traditional Mexican dish a spicy new twist. Try it with a spoonful of sour cream on top.

Chiles on the Grill


  • 4 small poblano chiles
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 ozs. pepper Jack cheese, cut into 4 equal pieces
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)


Prepare grill to medium heat.

Keeping the stem intact, halve each pepper lengthwise; remove seeds and membranes. Brush peppers with olive oil; season with salt and pepper. Stuff each pepper with 1 piece of cheese and 2 tablespoons salsa. Grill about 10 minutes, gently turning once, until pepper is tender, skin is cracked and cheese has melted.
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