Southwest Pepper Jack-Stuffed Poblano Packets

Serve as a meatless dish or side with chicken; these sassy, stuffed peppers have a gooey filling with a little spicy bite from the pepper jack cheese.

Wisconsin Cheese Southwest Pepper Jack-Stuffed Poblano Packets Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.


  1. Heat grill to medium-high.
  2. 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 and discard seeds. 
  3. Place 1 pepper onto four greased double-thickness pieces of 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. 
  4. Grill packets, 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. 
  5. Remove 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. 

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cheesemakers Tony and Julie Hook have been making well-loved cheeses for over 45 years. Their pepper jack cheese won Third Place at the 2016 American Cheese Society Cheese Competition. Flecked with jalapenos, this monterey jack cheese has a spicy zip.

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