A stuffed green pepper surrounded by tortilla chips on a round white plate, sitting on a table. Fresh Blue Rhino propane tank and standup propane grill in the background.

Grilled Backyard Cheese Dip

Name: Grilled Backyard Cheese Dip Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 2-4 Servings
Cuisine: Operation BBQ Relief
Ingredients: 1 Poblano Pepper; 1/2 cup Shredded Cheddar Cheese; 1/2 cup Shredded Monterey Jack Cheese; 2 tbsp Green Onion, sliced; 2 tbsp Red Onion, diced; 2 tbsp Green Chiles, diced; 3 tbsp Sour Cream; 1 tsp Roma Tomatoes, diced; 1/2 tsp Green Onions, sliced; 2 cups Tortilla Chips; Additional Item:; Medium Bowl

Brought to you by Operation BBQ Relief

Makes: 2 - 4 servings
Prep Time: 5 - 20 minutes
Cook Time: 15 - 30 minutes

Ingredients:

Poblano Pepper
Shredded Cheddar Cheese
Shredded Monterey Jack Cheese
Green Onion, sliced
Red Onion, diced
Green Chiles, diced
Sour Cream
Roma Tomatoes, diced
Green Onions, sliced
Tortilla Chips

Additional Item:

• Medium Bowl

Directions:

Preheat grill to medium (350℉) and set for indirect grilling.
Lay the poblano pepper down on its flat side to determine the top & bottom.
Tilt the pepper sideways and cut the top section of the pepper to create a “pocket” in which to put the cheese dip in.
Note: Keep the stem on the pepper.
Remove all the seeds and inner membrane of the pepper and set aside.
Place the cheddar cheese, jack cheese, green onion, green chiles and sour cream in a mixing bowl and mix well.
Using a spoon, scoop the cheese dip into the pepper until the pepper is full.
Place the pepper on the indirect side of the grill.
Cook for approximately 20 minutes.
When the cheese dip is gooey and the pepper is soft, remove from the grill and place on a plate.
Garnish the pepper with diced tomato and sliced green onion.
Place tortilla chips around the pepper on the plate.
Serve and enjoy.