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.
Preparing 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.