Makes 1 Butter Grilled Poblano

Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way.

We had to wait as he incised slits in the chillies and filled them with fresh butter and salt. When the chillies were ready they were put on bamboo skewers and placed over the flames in the hearth. After much sizzling and hissing took place, each of us received two to three chillies on our rice. The chilli would be slightly roasted from the outside, and the butter inside would have melted and absorbed into the chilli.

Kunzang Choden

You can make this easy side dish with your favorite peppers, big or small, bell or habanero.

Ingredients:

1 Poblano
1 tab butter

Method:

1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper.

2. Grill over low/indirect heat until soft and slightly charred.

I let mine get kinda dark on the bottom, I love all that char. You do what makes your stomach smile! 🙂

NOTE: Due to the slit in the pepper, you cannot rotate these peppers or you’ll lose the wonderful butter juices inside. As long as you cook them over indirect heat, they’ll be fine.

Serve hot with other grilled foods, rice, stews, … just about anything! These babies are great 🙂

Butter Grilled Poblanos

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Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. You can make this easy side dish with your favorite peppers, big or small, bell or habanero.

• CourseAppetizers & Snacks
• Lifestyle5-ingredients or less, Grilling, Vegetarian
• Food TypeSasha's Favorite Recipes, Vegetables

Servings	Prep Time
1 butter grilled poblano	2 minutes

Cook Time

15-30 minutes

Servings Prep Time 1 butter grilled poblano 2 minutes

Cook Time 15-30 minutes

Butter Grilled Poblanos Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. You can make this easy side dish with your favorite peppers, big or small, bell or habanero. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Grilling, Vegetarian Food TypeSasha's Favorite Recipes, Vegetables Servings Prep Time 1 butter grilled poblano 2 minutes Cook Time 15-30 minutes Servings Prep Time 1 butter grilled poblano 2 minutes Cook Time 15-30 minutes

Ingredients

• 1 Poblano pepper
• 1 Tbsp butter

Servings: butter grilled poblano

Units:MetricUS Imperial

Instructions

1. Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper.
2. Grill over low/indirect heat until soft and slightly charred. Cooking times will vary anywhere from 15-30 minutes depending on your grill and how close the pepper is to the flame.
3. Serve hot with other grilled foods, rice, stews, … just about anything!

Recipe Notes

NOTE: Due to the slit in the pepper, you cannot rotate these peppers or you’ll lose the wonderful butter juices inside. As long as you cook them over indirect heat, they’ll be fine.