Grilled Fiesta Stuffed Poblanos

Grilled Fiesta Stuffed Poblanos

These stuffed poblanos are so delicious and bright, they’re like a party in your mouth. Serve them with a cold, cold cerveza to cool some of the yummy, yummy spicy heat.

Fiesta Stuffed Poblano Recipe from the blog,

If I had been thinking ahead, I would have made these for Cinco de Mayo. Instead, I made them for 4th of July but that’s okay because I live in Texas and here, Tex-Mex is always relevant.

These stuffed poblanos are a breeze to make once you get past cooking the ground beef. Simply stuff, grill, sprinkle toppings, eat with hands, swig a cold beer, then scream loudly when an ice cold water drop lands on your bare leg in 108℉ Summer heat.

Fun times.

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Serves 4


1 lb ground beef
1/2 lb Mexican chorizo, casing removed
5 cloves garlic, minced
1 can (14.5 oz) diced fire-roasted tomatoes (I like Muir Glen)
1 cup grated Monterrey Jack or Jalapeno Jack
4 poblano chiles, halved lengthwise and seeds removed
4 Tbsp EVOO
2 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper seeded and choppedD
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
2 Tbsp red wine vinegar
sour cream for garnish (optional)


  • In a skillet, cook the beef and chorizo over medium heat until brown, about 8 minutes, stirring occasionally and breaking up the lumps with the back of a wooden spoon. Stir in garlic and transfer meat to a large bowl to cool (do not drain). Sir in the tomatoes and cheese and season with salt and pepper.

  • Preheat grill or a grill pan over medium high if you have to grill indoors. Brush the outsides of the poblanos with olive oil and sprinkle with salt. Lay on a sheet pan for easy transfer if using an outdoor grill. Spoon meat mixture into the poblano halves and transfer them to the hot grill (or pan). Cover with foil and cook until the poblanos are tender and the meat is warm, about 10-15 minutes.

  • While the poblanos cook, make the fiesta salsa. In a medium bowl, toss the peppers, tomatoes, onion, cilantro vinegar and remaining EVOO; season with salt

  • Top the poblanos with the salsa and a dollop of sour cream, if using

Tah Ya’ll!

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