HOW TO MAKE 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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CHILI-STUFFED POBLANO PEPPERS RECIPE: HOW TO MAKE IT
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 496 calories per serving
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STUFFED POBLANO PEPPERS RECIPE - FOOD.COM
I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 507.5 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 507.5 per serving
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CHICKEN CHEESE STUFFED POBLANO PEPPERS RECIPE
Using olive oil, oil the outside of the poblano peppers and place them cut side up in the casserole. Divide the chicken mixture and stuff into each pepper through the slit. Stuff the cheese into the chicken mixture of each pepper. Cover and bake for 40 to 45 minutes. Remove the cover for the last 10 minutes of cooking.
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