Mix up the traditional corned beef and cabbage recipe by throwing some spicy poblano peppers into the mix. Stuff the peppers with a hearty combination of beef, potatoes, onion, and spices, and toss them on the grill for a tailgating bite that’ll warm you up on even the coldest winter day.
Recipe and photo courtesy of Char-Broil.
Makes 5 servings
- 2 large russet potatoes, peeled and cut into thick slices
- 3 carrots, trimmed and cut into large chunks
- 1 tsp kosher or sea salt, plus more for seasoning
- Freshly ground black pepper
- Olive oil
- 1 medium onion, peeled and cut horizontally into thick slices
- 8 oz cooked corned beef, chorizo or other smoked sausage, finely chopped
- 1 tsp ground cumin
- 8 poblano or Anaheim peppers, stems and seeds removed
- 4 oz Monterrey Jack or Cheddar cheese, shredded
How to make it
Fill a large saucepan 3/4 full with salted water. Add the potatoes and carrots to the pan, and bring to a boil over high heat. Cook until mostly done (there will still be a bit of resistance when inserting a fork), about 10 minutes. Use a slotted spoon to transfer the vegetables to a baking sheet to cool. Season lightly with salt and pepper.
Preheat your Char-Broil TRU-Infrared gas grill on high for 10 minutes. Reduce the heat on one side to medium-high and the other to medium. If using a charcoal grill, build a medium-hot fire and bank most of the coals on one side of the grill.
Skewer onion slices, brush lightly with olive oil, and sprinkle with a little ground pepper. Place skewered onion slices on the grill and cook until the onions have grill marks, about 15 minutes, turning occasionally. If you are using raw sausage, you can cook it alongside the onions on the grill. When ready, remove the onions from the grill and set aside to cool. Leave the grill on.
When cool enough to handle, very finely chop the onions and cut the potato slices and carrots into 1/4-inch cubes. Place all the vegetables in a mixing bowl, add the chopped corned beef, drizzle with 1 tablespoon olive oil and sprinkle with the cumin. Toss until all the ingredients are evenly seasoned. Set aside while you prep the peppers.
Cut a slice in each poblano pepper about 3/4 down the length of one side, creating an opening to insert the filling. Remove the ribs and any remaining seeds. Place the filling inside each pepper, pushing it down to fill all the crevices. Try not to overfill - you want enough room to add some cheese to each one.
The peppers can be made to this point several hours in advance. Place on a baking sheet, cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before you cook them.
Add 1/4 of the cheese on top of the filling in each pepper, tucking it under the edges of the pepper so it doesn’t all fall out when transferring to the grill.
Place the stuffed peppers on the medium-hot side of the grill. Close the lid and cook until the peppers have softened slightly, the cheese is melted, and the peppers have some grill marks on them, about 5 to 8 minutes. Use tongs to carefully transfer the peppers to plates and serve immediately. You can add more cheese at the table if you like.