Advertisement
Jackfruit and Grilled Corn Stuffed Poblano Peppers
Serves 4
If you’ve ever seen a spiky green fruit with a starchy, fibrous interior, you may have been looking at a jackfruit. Although it is a fruit and doesn’t contain significant levels of protein, its texture makes it a tasty plant-based substitute for pulled pork. In this dish, opt for the canned variety, which will save you the time and considerable effort it takes to clean fresh jackfruit. When paired with jackfruit’s meaty texture and barbecue-grilled corn, these smoky stuffed poblano peppers make for a deliciously satisfying meal.
Advertisement
Ingredients
- 3/4 cup (180 mL) sliced onion
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 garlic cloves, peeled and crushed
- 14 oz (400 mL) can young jackfruit in brine, drained and rinsed (see tip)
- 3/4 cup (180 mL) pizza or tomato sauce
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) chipotle powder
- 1/4 cup (60 mL) water
- 1 ear of corn, husked
- 4 poblano peppers, sliced lengthwise, seeds, and large veins removed
Directions
01
In medium skillet, on low-medium heat, fry onion in olive oil until translucent, about 3 minutes. Add garlic and sauté for another 2 minutes. Add prepared jackfruit, pizza or tomato sauce, spices, and water, and cook on medium for about 10 minutes, continuing to pull jackfruit apart with a wooden spoon or fork, until jackfruit is tender.
02
Meanwhile, on preheated grill of about 350 F (175 C), grill corn, rotating it from time to time until fully cooked, about 10 minutes. At the same time, grill poblano pepper halves until charred and slightly soft, about 4 to 5 minutes per side. Remove from heat.
03
Allow corn to cool slightly, and using sharp knife, remove kernels from cobs and combine them with jackfruit mixture. Stuff jackfruit mixture into poblano pepper halves. Place in grill basket, cover with stainless steel bowl, and return to cook over hot grill, with lid closed, about 15 to 20 minutes.
