STUFFED POBLANO PEPPERS WITH MELTED CHEESE BLEND

STUFFED POBLANO PEPPERS WITH MELTED CHEESE BLEND

Stuffed Poblano Peppers With Melted Cheese Blend is a traditional Mexican dish featuring poblano peppers stuffed with cheese, olive oil and cooked in a savoury tomato sauce. This dish is known for its smoky, mildly spicy flavour and rich, melty cheese filling. The roasted poblano adds depth to the dish, while the tomato sauce provides a tangy contrast, making it a well-balanced and satisfying meal. Often served during festive occasions like Cinco de Mayo or family gatherings, Stuffed Poblano Peppers can be enjoyed as a main course or a hearty appetiser. The combination of roasted peppers, gooey cheese and seasoned tomato sauce delivers a comforting and flavourful bite every time. This dish is easy to prepare yet packed with authentic Mexican taste. Whether served on its own or paired with rice and beans, Stuffed Poblano Peppers With Melted Cheese Blend is a must-try dish for lovers of Mexican cuisine.

RECIPE CATEGORY

Appetisers

SERVING SIZE

1

CUISINE

Mexican

PREPARATION/TECHNIQUES

Roast, Sauté, Simmer

OCCASION/HOLIDAY

Cinco de Mayo, Family Reunion, Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegetarian, Wheat / Gluten-Free, High Protein

DISH TYPE

Main Course

INGREDIENTS

Here is a list of ingredients for Stuffed Poblano Peppers With Melted Cheese Blend:

• 85 grams | 3 ounces | 1 small poblano pepper
• 28 grams | 0.99 ounces | ¼ cup shredded cheese
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
• 60 grams | 2.12 ounces | ¼ cup tomato sauce

FULL NUTRITIONAL INFORMATION

• Calories: 164 kilocalories
• Total Fat: 10.3 grams
• Saturated Fat: 4.6 grams
• Carbohydrates: 7.3 grams
• Fibre: 1.9 grams
• Sugar: 3.0 grams
• Protein: 11.4 grams
• Sodium: 248 milligrams
• Cholesterol: 19 milligrams
• Calcium: 142 milligrams
• Iron: 0.9 milligrams
• Potassium: 273 milligrams

PREPARATION

These steps are followed for Stuffed Poblano Peppers With Melted Cheese Blend:

• Roast The Poblano Pepper: Place the poblano pepper over an open flame or under a broiler, turning occasionally until the skin is charred and blistered.
• Peel And Prepare The Pepper: Let the pepper cool and then peel off the skin, making a small slit to remove the seeds.
• Stuff With Cheese: Fill the poblano pepper with shredded cheese and press it inside gently.
• Heat Olive Oil: Warm the olive oil over medium heat in a skillet.
• Cook The Pepper: Place the stuffed pepper in the skillet and cook for 2 to 3 minutes per side until the cheese melts.
• Simmer In Tomato Sauce: Pour the tomato sauce into the skillet and let it simmer with the pepper for 5 minutes.
• Serve Immediately: Plate the stuffed poblano with a drizzle of tomato sauce on top.

PREPARATION TIME

10 Minutes

COOKING TIME

15 Minutes

TIPS

Here are some helpful tips for Stuffed Poblano Peppers With Melted Cheese Blend:

• Char The Pepper Well: Proper roasting makes the skin easier to remove and enhances flavour.
• Use Mild Cheese: Monterey Jack or mozzarella melts well inside the pepper.
• Avoid Overfilling: Too much cheese can cause the pepper to burst while cooking.
• Enhance The Sauce: Add garlic and onion to the tomato sauce for a richer taste.
• Serve With Sides: Pair with Mexican rice or refried beans for a complete meal.

VARIATIONS

• Spicy Version: Use a spicier pepper like Anaheim or add chopped jalapeños.
• Meaty Filling: Mix in cooked ground beef or shredded chicken with the cheese.
• Vegan Alternative: Use plant-based cheese and olive oil-based tomato sauce.
• Egg-Battered Chiles Rellenos: Dip the stuffed pepper in beaten egg and fry for a crispy texture.
• Sauce Variation: Try a green tomatillo sauce instead of traditional tomato sauce.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container for up to 2 days.
• Freezing: Freezing is not recommended because the roasted peppers lose texture when thawed.
• Reheating: Warm in a skillet over low heat or microwave in short intervals.