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Poblano peppers for a Memorial Day weekend grilling treat!
These peppers grill up nicely. They are darker and larger in size than jalapeños and have a milder heat level than jalapeños.
Wash peppers and remove all seeds and white tissue.
De-seeding the poblano peppers is probably the hardest part. I highly recommend wearing gloves, to avoid getting a capsaicin burn from the white tissue and seeds. The burning sensation, accompanied by pain, irritation, and redness of your skin. can last up to 24 hours or more.
These were lightly coated with a bit of oil to prevent them from sticking to the grill.
Taste testing the Queso Fresco is important. 😂
Melty cheesy goodness!
Can be served with a bit of salsa. We also had delicious BBQ pulled pork sandwiches and homemade coleslaw. A great weekend family get-together!
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