Southwest Pepper Jack-Stuffed Poblano Packets

Southwest Pepper Jack-Stuffed Poblano Packets



  • Pepper Jack

Ingredients List

Serve as a meatless dish or side with grilled chicken; these sassy stuffed peppers have a gooey filling with a little spicy bite from the pepper jack cheese. Prefer less spicy heat? Monterey jack cheese is available in several flavors.


  1. Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care when cutting; avoid slicing peppers through to the opposite side.) Remove seeds. 
  2. Place 1 pepper onto four greased pieces of double thickness aluminum foil, each about 16 x 12-inches. Combine the pepper jack, black beans, corn and kale in a large bowl. Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each pepper. Fold foil into packets and seal tightly. 
  3. Grill, covered, over medium-high heat for 18-22 minutes or until peppers are tender. Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes. Remove foil packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve stuffed peppers with tortillas and pico de gallo. 

Recipe Tips

  • Any brand of Wisconsin pepper jack cheese can be used.
  • Avoid touching face when handling the jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Cheesemakers Tony and Julie Hook have been making well-loved cheeses for over 45 years. Their pepper jack cheese won third place in its category at the International – 2016 American Cheese Society Competition. Flecked with jalapeños, this monterey jack cheese has a bit of spicy zip.