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.
AdvertisementPreparing canned jackfruit
Drain jackfruit and rinse it well. Chop and break up pieces before cooking. The stringy flesh can be pulled apart with your fingers or a fork. Slice firm cores into smaller, bite-sized pieces. You can prepare jackfruit mixture in a heatproof skillet placed on a barbecue or grill or, if you prefer, prepare it in advance on your stovetop and refrigerate until ready to grill.
- 3/4 cup sliced onion
- 1 Tbsp extra-virgin olive oil
- 2 garlic cloves peeled and crushed
- 14 oz can young jackfruit in brine drained and rinsed (see tip)
- 3/4 cup pizza or tomato sauce
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp chipotle powder
- 1/4 cup water
- 1 ear of corn husked
- 4 poblano peppers sliced lengthwise, seeds, and large veins removed
- 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.
- Meanwhile, on preheated grill of about 350 F, 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.
- 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.
Per serving: 131 calories; 4 g protein; 4 g total fat (1 g sat. fat); 22 g total carbohydrates (6 g sugars, 9 g fiber); 302 mg sodium
