Are you always looking for a simple and tasty dish that will pair with most meats or eat great on its own? Well, look no further than this grilled poblanos pepper salad. It ticks every box I can think of from vegetarians to meat-eaters to those people who just want something light. Just wait until you scroll down to the wine pairing 😉
If like me you are a fan of Mexican food then this poblanos salad is gonna rock your world. Simple grilled poblano peppers, sweet charred corn, zesty yoghurt and a hit of acid from the pickled onions make this dish one of my go-to simple warm weather salads.
What Are Poblanos?
Poblanos are a mild chilli found in Mexico. They are larger than most chillis, somewhat flat and green or red in colour. Typically we see/find the green ones in supermarkets. The red ones are often dried and smoked. When this happens they are called ancho chilli - you may see this as a paste form or sometimes in powder. They have a mild spice flavour with a touch of sweetness and a good level of smoke flavour.
Poblanos are used to make things like salsa, relish, stuffed or obviously this tasty number 😉
Poblano Salad Wine Pairing
This dish is paired with a beauty from my friend Brenden in collaboration with Alkimi wines and the legend Stuart Dudine. The syrah grapes were picked in the Yarra Valley from a North facing slope which allows slow ripening thanks to the cool climate nature of the area.
Flock rose is pale pink in colour and for me, light to medium-bodied rose. Tons of summer fruits - watermelon, strawberries & cream, a little peach and some orange zest too.
When creating the dish I wanted something that screamed summertime, backyard BBQ's and poolside parties as this wine very much does that to me. My grilled poblanos dish just simply works with the dish. The right amount of acidity, a kiss of spice and well the bright pink pickled onions mean I've got the colour coordination part down 😉
- 4 chicken thighs
- handful chopped coriander
- 2 tbsp lime juice
- 3 tbsp olive oil
- 6 poblano peppers
- 2 corn
- handful pickled onion
- handful coriander
- 200 g Greek yoghurt
- 3 tbsp lime juice
- 4 tbsp olive oil
- Chef Knives
- Chopping board
- mixing bowl
- Measuring utensils
- BBQ or grill pan
- Heat BBQ to 200c
- Chop the coriander and mix with lime juice, oil and salt.
- Rub into the chicken, set aside and prepare the salad ingredients
- Grill chicken over direct heat for 12-15 minutes until charred and cooked to internal temp of 74c – allow to rest for 3-4 minutes before serving
- Mix yoghurt, lime juice and pinch of salt together, set aside in the fridge
- Peel corn and cut larger poblanos in ½ (removing seeds). Drizzle with oil and salt
- Grill the poblanos & corn for approx. 8 minutes on direct heat until charred
- Remove corn from ear
- Spread yoghurt onto a plate
- Top with charred poblanos and corn
- Sprinkle pickled onions and coriander leaf on top and serve with a wedge of lime and grilled chicken
- if you don’t have a BBQ you can grill the chicken – I would char it in a grill pan and finish it in the oven @ 200c for about 10 minutes until cooked
- ALWAYS let your meat rest before serving – this allows the juices to redistribute and makes your meat juicer and more tender
- substitute shishito peppers or if you like it spicy jalapenos instead of poblano peppers