Miguelina's Poblanos and Cheese is a traditional Mexican dish that combines the smoky flavor of roasted poblano peppers with the richness of melted cheese. These stuffed peppers are a perfect appetizer or main course for any occasion. The combination of creamy cheese and spicy peppers creates a truly irresistible dish.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup shredded Mexican blend cheese
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional)
- 1/4 cup salsa (optional)
Directions
- Preheat the oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast them in the preheated oven for 15 minutes, turning them occasionally, until the skin is charred.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them sit for 10 minutes to steam.
- Once the peppers have cooled, remove the charred skin by gently rubbing it off with your fingers. Make a small lengthwise slit in each pepper and carefully remove the seeds and ribs.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the cooked rice, shredded cheese, cumin, oregano, salt, black pepper, and cayenne pepper (if using). Stir everything together until well combined and cook for an additional 2 minutes.
- Remove the skillet from heat and stir in the chopped cilantro.
- Stuff each poblano pepper with the rice and cheese mixture, pressing it gently to fill the cavity.
- Place the stuffed peppers on a baking sheet and return them to the oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve the stuffed poblano peppers hot, garnished with sour cream and salsa if desired.
