Ingredients
3 large poblano peppers1-1/2 cups shredded Monterey Jack cheese4-1/2 teaspoons chili powder1-1/2 teaspoons onion powder1-1/2 teaspoons ground cumin1/2 teaspoon garlic powder1/4 teaspoon salt1/8 teaspoon aniseed, ground1/8 teaspoon cayenne pepper2 pork tenderloins (about 1 pound each)
Preparation
Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside.
Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
