Description
Delightful cheese stuffed peppers featuring roasted poblano chiles and gooey cheese filling, perfect for gatherings and cozy dinners.
Ingredients
Scale
- 6 poblano chiles
- 8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack cheese
- 1 1/2 cups all-purpose flour
- Extra flour for dredging
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano chiles until the skin is charred.
- Steam the chiles in a plastic bag for 10 minutes.
- Peel the skins off the chiles.
- Make a slit in each chile and remove the seeds.
- Stuff each chile with cheese.
- Dredge the stuffed chiles in flour.
- Fry the chiles in heated oil until golden brown, about 3-4 minutes.
- Transfer to a baking dish and bake for 10-15 minutes until cheese is melted.
- Serve hot with salsa or crema.
Notes
Consider customizing the filling with different cheeses, herbs, or cooked meats to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: cheese stuffed peppers, roasted peppers, vegetarian recipe, Mexican cuisine, comfort food