- Fogo Charcoal
- Poblano Chile Peppers
- Leftover Smoked Meat - I used brisket but shredded pork would be great too
- One can of corn
- One can of black beans
- Shredded cheese
- Your favorite rub
Set your smoker up for indirect cooking to around 350.
Roast the Poblano Chiles
Rub the chilis with olive oil and place on the grill until all sides are charred. You will want to turn them every five minutes or so to get a nice char throughout. When the chiles are blackened, transfer them to a bowl and cover with plastic wrap. You will want to steam them for about 10 minutes so you can peel the skin off.
Dice up your leftover smoked meat and place in a bowl. Add one can of drained beans, one can of drained corn and cheese to bowl. Sprinkle your favorite rub on top and mix it all together.
Assemble the Peppers
Slice the peppers down the middle creating a pocket. You will scrape out the seeds and white pith. Leaving some seeds will add a little heat to your dish. Next take your mixture and stuff the peppers until they are full.
Place the assembled peppers into your favorite cast iron dish.
Cook the Peppers
Place the cast iron dish on your smoker that is setup for indirect cooking.
Cook the peppers for 20-30 minutes until they are starting to bubble.
Sprinkle additional cheese on top and let melt.
Serve with avocado, sour cream, etc.
Recipe by Adam McKenzie (@ThisJewCanQue)