Grilled pepper night
Michael cooked them until their skins blackened and blistered, and then we peeled them, sliced out their seeds, and filled them with a mixture of grilled corn, diced red onion, Monterey Jack cheese, and cilantro. Then back on the grill they went for baking.
The poblano peppers were a lip-numbing hot, just the way hubby likes them; I picked out the sweet peppers in the bunch. We dined al fresco and soaked in all the satisfaction of our long-awaited peppers -- grown, grilled, good. And still more to come.