Arizona Chorizo-Stuffed Poblano Peppers on the Grill

Introduction

Fire up your Arteflame grill and get ready to make these amazing Arizona-style Chorizo-Stuffed Poblano Peppers. These mildly spicy peppers are fire-roasted to perfection on the flat cooktop, then stuffed with a flavorful mixture of chorizo, cheese, and spices. The high heat of the Arteflame grill gives the chorizo a perfect sear while the flat surface ensures an even, gentle char on the peppers, locking in their smoky goodness. Grilling everything on the Arteflame means the food cooks in its own juices, creating an unbeatable taste and texture.

Ingredients

• 4 large poblano peppers
• 1 lb chorizo sausage
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 tbsp butter (for the grill)
• Salt and pepper to taste
• Chopped cilantro and lime wedges for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood on top.
3. Light the napkins and let the fire burn for about 20 minutes until the cooktop is hot.

Step 2: Roast the Poblano Peppers

1. Place the poblano peppers on the hotter inner part of the flat cooktop.
2. Turn them occasionally until the skin is charred and blistered on all sides (about 5-7 minutes).
3. Move them to a cooler part of the cooktop and allow them to steam.
4. Once cool enough to handle, carefully peel off the charred skin and make a slit down the side of each pepper, removing the seeds if desired.

Step 3: Cook the Chorizo Mixture

1. Add butter to the center flat cooktop area.
2. Cook the chorizo, breaking it apart, until browned and cooked through (about 5 minutes).
3. Move the chorizo to a cooler part of the cooktop and add onions and garlic to the buttered surface, cooking until soft (about 3 minutes).
4. Mix in cumin, smoked paprika, and season with salt and pepper.
5. Remove everything from the heat and stir in the cheeses.

Step 4: Stuff the Peppers

1. Carefully stuff each roasted poblano with the chorizo-cheese mixture.
2. Place the stuffed peppers back on a medium-heat section of the cooktop, allowing them to warm through and slightly crisp on the outside (about 3-5 minutes).

Step 5: Serve

1. Remove from the grill and garnish with chopped cilantro and a squeeze of fresh lime.
2. Serve hot and enjoy!

Tips

• Use a spatula to press the peppers gently to achieve better grill contact.
• For added smokiness, use mesquite wood in your Arteflame grill.
• Let the chorizo filling cool slightly before stuffing to prevent the cheese from oozing out.

Variations

1. Tex-Mex Style: Add black beans and corn to the stuffing for a heartier bite.
2. Spicy Chipotle: Mix in diced chipotle peppers and adobo sauce for extra heat.
3. Vegetarian: Replace chorizo with sautéed mushrooms, black beans, and extra cheese.
4. Breakfast Stuffed: Add scrambled eggs and top with crispy bacon bits.
5. BBQ Fusion: Mix in pulled pork and drizzle with a smoky barbecue sauce.

Conclusion

Stuffed poblano peppers take on a whole new dimension of flavor when cooked on the Arteflame grill. The fire-roasted heat balances perfectly with the rich chorizo and creamy cheese. This easy-to-make dish is perfect for Arizona-style grilling and is guaranteed to wow your guests.

Best Pairings

• Smoky grilled corn with butter and cotija cheese
• A side of Spanish rice or grilled sweet potatoes
• A refreshing margarita or a cold cerveza