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
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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.
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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.
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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.