Utah Mesquite Cheese-Stuffed Poblanos

Introduction

Fire-roasted poblano peppers, filled with melty cheese and smoky mesquite spices, are grilled to perfection on the Arteflame flat top griddle for that irresistible combination of gooey, crispy, and smoky flavor. This grilled dish is bursting with southwestern flair and perfectly showcases the Arteflame grill’s signature heat zones. If you’re in Utah BBQ country or just craving big bold flavor, these cheese-stuffed poblanos are a beauty to behold and a joy to eat.

Ingredients

• 6 large poblano peppers
• 2 cups shredded mesquite-smoked cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle powder
• Salt and freshly ground black pepper, to taste
• 3 tablespoons salted butter (for grilling)
• Chopped cilantro, for garnish (optional)
• Lime wedges, for serving

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill.
2. Pour a small amount of vegetable oil over the napkins.
3. Stack firewood over the soaked napkins and light the paper to get a quick, hot flame.
4. Allow the grill to come up to temperature—about 20 minutes. The center grate will hit over 1,000°F for perfect searing and the surrounding griddle will reach ideal roasting temperatures.

Step 2: Prepare the Poblano Peppers

1. Wearing gloves, slice a vertical slit along one side of each poblano. Carefully remove seeds and membranes, leaving the pepper intact.
2. In a bowl, combine mesquite cheddar, Monterey Jack, smoked paprika, cumin, chipotle powder, salt, and pepper.
3. Stuff each poblano generously with the cheese mixture; gently press closed.

Step 3: Grill the Poblano Peppers

1. Add a small pat of butter to the hot flat top griddle area near the center.
2. Place the stuffed poblanos seam side up on the flat griddle, closer to the hotter inner ring.
3. Rotate occasionally, allowing each side to get beautifully charred and blistered without burning – about 10 minutes total.
4. Once the peppers are soft, slightly collapsed, and the cheese is fully melted, remove them from the grill.

Step 4: Garnish and Serve

1. Sprinkle with chopped cilantro if desired.
2. Serve hot with lime wedges on the side for a touch of acidity.

Tips

• Don’t oversear the peppers—Arteflame’s solid steel griddle ensures even cooking without flames touching your food.
• Use butter for added richness and a golden sear.
• If you're grilling meats at the same time, reverse sear them on the center grate, then let them finish on the griddle while the peppers cook too.
• Let any meat rest after removing it at 15°F below your desired temp—carryover heat will finish the job.
• If you like, add a spoonful of grilled corn or black beans to the cheese filling before sealing the peppers.

Variations

1. Tex-Mex Explosion: Add spicy chorizo and grilled corn to the cheese filling.
2. Bacon Ranch Delight: Mix diced cooked bacon and a spoonful of ranch seasoning into the cheese blend.
3. Breakfast Poblanos: Add scrambled eggs and hashbrowns to the cheese mixture for a brunch twist.
4. Vegan Dream: Use plant-based cheese and grilled zucchini strips inside the poblano.
5. BBQ Brisket Bomb: Mix in chopped smoked brisket with the cheese filling for an ultra-savory version.

Best pairings

• Pair with grilled elote (Mexican street corn)
• Cold Mexican lager or smoky mezcal cocktails
• Side of seasoned black beans or rice pilaf
• Grilled wedge salad with cilantro lime dressing
• Finish with grilled pineapple slices or a scoop of vanilla ice cream

Conclusion

Cheese-stuffed poblano peppers take on new life with a kiss of mesquite smoke and the open-fire elegance of the Arteflame grill. Whether you're cooking up a family dinner in Utah or grilling lakeside on a breezy summer day, this simple yet bold recipe delivers unforgettable flavor. With no pots, no pans, and virtually no cleanup, it’s the pure joy of grilling made visible and delicious.