BAKED CHEESE STUFFED POBLANO PEPPERS RECIPES
STUFFED POBLANO PEPPERS WITH CREAM CHEESE RECIPE - FOOD.COM
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, FatContent 30.7, SaturatedFatContent 17.1, CholesterolContent 92.3, SodiumContent 400.8, CarbohydrateContent 14.2, FiberContent 4.6, SugarContent 2.3, ProteinContent 13
STUFFED CHEESE POBLANOS RECIPE - BETTYCROCKER.COM
Enjoy these cheese stuffed poblanos that are served with tomato sauce – a flavorful Mexican side dish!
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
- Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
- Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
- Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
- To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.
Nutrition Facts : Calories 270 , CarbohydrateContent 16 g, CholesterolContent 40 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1200 mg, SugarContent 11 g, TransFatContent 0 g
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STUFFED POBLANO PEPPERS RECIPE | ALLRECIPES
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
From allrecipes.com
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Total Time 1 hours 40 minutes
Category Main Dishes
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Reviews 4.8
Total Time 1 hours 40 minutes
Category Main Dishes
Calories 447 calories per serving
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My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
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Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 312 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 312 calories per serving
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
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Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!
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Reviews 4.0
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Reviews 4.0
Total Time 30 minutes
Calories 2170.1 per serving
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CHEESE STUFFED POBLANO PEPPERS RECIPES
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