Roasted Poblano Relleno
A Mexican dish filled with cheese and chiles, wrapped in a poblano pepper and baked to perfection.
Ingredients
- ●4 Poblano peppersany leftover chiles can be stuffed with cheese and baked as a snack
- ●1 cup, shredded Monterey Jack cheeseor other cheese of choice
- ●1/4 cup Chopped fresh cilantrooptional
- ●to taste Salt
- ●to taste Pepper
- ●1 tablespoon Olive oilfor brushing poblano peppers
Instructions
- 1
1. Roast poblano peppers over an open flame or in the oven at 400°F (200°C) for 10-15 minutes, or until charred and blistered.
- 2
2. Remove peppers from heat and let cool in a bowl covered with plastic wrap.
- 3
3. Once cool, peel off the skin, cut a slit down one side of each pepper to create a pocket, and remove seeds.
- 4
4. In a bowl, mix together the cheese, salt, and pepper.
- 5
5. Stuff each pepper with the cheese mixture.
- 6
6. Place the stuffed peppers on a baking sheet lined with parchment paper.
- 7
7. Drizzle the tops with olive oil.
- 8
8. Bake the peppers in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the peppers are tender.
- 9
9. Garnish with chopped cilantro and serve hot.