Grilled Chorizo-Stuffed Poblano Peppers

Ingredients

• 1 tablespoon olive oil
• 1 small onion, minced
• 4 medium cloves garlic, minced
• 2/3 pound raw Mexican chorizo, removed from casings
• 1 1/2 cups cooked white rice
• 2 medium roma tomatoes, seeded and diced
• 1/3 cup finely chopped fresh cilantro
• 1/3 cup Mexican crema, or sour cream
• 1/4 grated cotija cheese
• Kosher salt
• Freshly ground black pepper
• 4 large poblano peppers, halved lengthwise and seeded
• 1 cup shredded pepper jack cheese
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Warm the olive oil in a medium skillet set over medium-high heat, just until it starts to shimmer. Stir in the onion and cook it until it picks up a little color, about 5 minutes. Add the garlic and let it go just until you can smell it, about 30 seconds. Put in the chorizo, using a wooden spoon to crumble it into small pieces, and cook until it is done all the way through, about 5 minutes. Scrape the mixture into a large bowl.
2. Add the rice, tomatoes, crema, cilantro, and cotija cheese to the bowl with the chorizo mixture, then stir everything together until evenly mixed. Taste and season with salt and pepper.
3. Fill the hollowed poblano halves with the chorizo mixture, then scatter the pepper jack cheese over the top.
4. Light 1 chimney full of charcoal. Once all the charcoal is burning and coated with gray ash, pour it out and pile the coals on 1 side of the charcoal grate. Put the cooking grate in position, cover the grill, and let it heat for 5 minutes. Scrub and oil the grate. Arrange the poblanos on the cooler side of the grill, cover, and cook until the pepper jack has melted and the poblanos are tender, about 20-30 minutes. Take them off the grill and serve.