Mexican Chile Poblano con Queso

Mexican Chile Poblano con Queso is a delightful dish that showcases the rich flavors of roasted poblano peppers stuffed with a creamy cheese filling. This recipe combines the smokiness of the peppers with a savory tomato sauce, making it a comforting and satisfying meal.

Perfect for any occasion, it highlights traditional Mexican ingredients and is sure to impress family and friends with its delicious taste and vibrant presentation. Enjoy this culinary journey that brings a taste of Mexico to your table!

Mexican Chile Poblano con Queso

Ingredients:

6-8 poblano peppers, roasted, peeled, and seeded

2 cups shredded cheese (queso fresco, Monterey Jack, or a blend)

1 tablespoon vegetable oil

1 medium onion, sliced

2 cloves garlic, minced

2 medium tomatoes, diced

1-2 cups chicken or vegetable broth

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions:

Step 1: Roast the Poblano Peppers

Preheat your oven to 400°F (200°C).

Arrange the poblano peppers on a baking sheet and roast them in the oven until the skins are blistered and charred, about 20-25 minutes.

You can also roast them over an open flame.

After roasting, place the peppers in a plastic bag or a covered bowl for 10-15 minutes to steam, which makes peeling easier.

Once steamed, peel the skins off, remove the seeds, and set them aside.

Step 2: Prepare the Filling

In a bowl, mix the shredded cheese with a pinch of salt and pepper.

Stuff the roasted poblano peppers with the cheese mixture.

Step 3: Make the Sauce

In a skillet, heat the vegetable oil over medium heat.

Add the sliced onion and cook until it turns translucent, about 5 minutes.

Stir in the minced garlic and diced tomatoes.

Cook until the tomatoes break down and release their juices, about 5 minutes.

Add the ground cumin and pour in the chicken or vegetable broth.

Bring to a simmer and cook for an additional 5-10 minutes, allowing the flavors to meld.

Season with salt and pepper to taste.

Step 4: Combine and Serve

Place the stuffed poblano peppers in a serving dish and pour the tomato sauce over them.

Allow to simmer together for a few minutes to heat through.

Garnish with fresh cilantro before serving.

Enjoy your delightful Mexican Chile Poblano con Queso!

Notes:

Pepper Variety: Poblano peppers are preferred for their mild heat and rich flavor, but you can substitute with other peppers like Anaheim if desired.

Cheese Options: Feel free to experiment with different types of cheese. A combination of cheeses can add depth and creaminess to the filling.

Roasting Method: If you don’t have an oven, you can roast the peppers over a gas flame on the stovetop or on a grill for a charred flavor.

Steaming Tip: The steaming step is crucial for easy peeling. If you’re short on time, you can use a bowl with a lid to steam the peppers.

Make-Ahead: The stuffed peppers can be prepared in advance and stored in the refrigerator. Just add the sauce before baking and heat through when ready to serve.

Serving Suggestions: This dish pairs well with rice, beans, or a fresh salad for a complete meal.

Garnish Variations: In addition to cilantro, consider adding a dollop of sour cream or avocado slices for extra flavor and creaminess.

Spice Level: If you prefer more heat, consider adding chopped jalapeños or a sprinkle of chili powder to the cheese filling or sauce.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe vegetarian?

Yes! This recipe is already vegetarian if you use vegetable broth instead of chicken broth.

The cheese filling and sauce provide plenty of flavor without any meat.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, simply warm in the oven or microwave until heated through.

Can I freeze the stuffed peppers?

Yes, you can freeze the stuffed poblano peppers before adding the sauce.

Wrap them tightly in plastic wrap and place them in a freezer-safe container.

They can be stored for up to 2-3 months.

Thaw in the refrigerator before baking.

What can I serve with Chile Poblano con Queso?

This dish pairs well with rice, beans, or a fresh salad.

You can also serve it with tortilla chips or warm tortillas for a complete meal.

Can I use other types of cheese?

Absolutely! Feel free to mix and match different types of cheese to suit your taste.

Options like Oaxaca, cheddar, or a pepper jack can add unique flavors and textures to the filling.

How do I know when the poblano peppers are properly roasted?

The peppers are ready when their skins are blistered and charred, usually taking about 20-25 minutes in the oven.

If you’re roasting over an open flame, rotate them until the skin is evenly charred.

What’s the best way to peel the roasted peppers?

After roasting, placing the peppers in a plastic bag or covered bowl allows them to steam for 10-15 minutes, which makes peeling the skins much easier.

Once cooled, the skin should come off easily.

Can I prepare the filling in advance?

Yes! You can prepare the cheese filling ahead of time and store it in the refrigerator for up to a day.

Just stuff the peppers just before you’re ready to cook them.

What if I can’t find poblano peppers?

If poblano peppers are unavailable, you can substitute with Anaheim peppers or even bell peppers.

Keep in mind that the flavor and heat level will vary slightly.

How can I adjust the spice level of the dish?

To increase the spice level, you can add chopped jalapeños or a pinch of cayenne pepper to the cheese filling.

For a milder version, make sure to remove all the seeds and membranes from the peppers, as that’s where most of the heat is concentrated.