Poblano and Mole Stuffed Wensleydale
A rich and savory dish featuring the flavors of Mexico, combining the sweetness of poblano peppers with the complexity of mole and the crumbliness of Wensleydale cheese.
Ingredients
- ●8 oz Wensleydale cheesecrumbly
- ●4 poblano peppersroasted
- ●2 tbsp mole pastestore-bought
- ●1 cup peppery crackerscrushed
- ●1/4 cup fresh cilantrochopped
- ●1/2 cup mexican cremaoptional
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roast the poblano peppers by placing them on a baking sheet and baking for 20-25 minutes, or until the skin is charred and blistered.
- 3
Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and chop the flesh.
- 4
In a large skillet, heat 1 tablespoon of oil over medium heat.
- 5
Add the chopped poblano peppers and cook for 5 minutes, or until they start to soften.
- 6
Add the mole paste and stir to combine. Cook for an additional 2-3 minutes.
- 7
Stir in the crumbled Wensleydale cheese until melted and well combined.
- 8
Season with salt and black pepper to taste.
- 9
Transfer the mixture to a baking dish and top with crushed peppery crackers.
- 10
Bake for an additional 10-12 minutes, or until the top is golden brown.
- 11
Garnish with chopped fresh cilantro and a dollop of mexican crema, if desired.
- 12
Serve hot.