Categories: Meals

Ingredients

• 1 lb. fresh bulk Italian sausage
• 5 garlic cloves, chopped
• 14.5 oz. can diced fire-roasted tomatoes
• 1 cup grated Monterey Jack
• 4 poblano chiles, halved lengthwise and seeded
• 4 tbsp. olive oil
• 1/2 lb. plum tomatoes, chopped
• 1 yellow bell pepper, seeded and chopped
• 1/4 red onion, chopped
• 1/3 cup chopped cilantro
• 2 tbsp. red wine vinegar
• 1/2 cup sour cream

Directions

1. Preheat a grill over medium-high. In a skillet, cook the sausage over medium, stirring occasionally and breaking up with a wooden spoon, until browned, about 8 minutes. Stir in the garlic and transfer to a large bowl to cool. Stir in the fire-roasted tomatoes and cheese; season with salt and pepper.

2. Brush the outsides of the halved poblanos with 1 tbsp. oil; season all over. Spoon the sausage mixture into the poblano halves and transfer to the grill. Cook, covered, until the poblanos are tender and the filling is warm, 10-15 minutes.

3. Meanwhile, in a medium bowl, toss the plum tomatoes, bell pepper, red onion, cilantro, vinegar and the remaining 3 tbsp. oil; season the salsa. Top the poblanos with the sour cream and salsa.

Email to a friend | Print this recipe | Back