Miguelina's Poblanos and Cheese recipe

All Recipes Best Recipe Side Dish Vegetables

Ingredients

4 fresh poblano chile peppers
2 cups oil for frying, or as needed
8 ounces queso asadero
½ cup all-purpose flour for coating

Nutrition Info

368.4 calories
carbohydrate: 16 g
cholesterol: 59.5 mg
fat: 27.4 g
fiber: 2 g
protein: 15.2 g
saturatedFat: 11.6 g
servingSize: -
sodium: 377.7 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.

  2. Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.

  3. Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it, you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.

  4. Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

Recipe Yield

4 servings

Recipe Note

These are a delicious side dish (but a rich one), if you don't mind a mildly chiloso (hot) pepper - less than jalapenos. The mellow cheese is the perfect accompaniment! Double or triple the recipe, as you please. These are not volcanic, but not for people who can't eat nachos with at least some jalapenos on them. Use Mexican cheeses if they are available in your area.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Miguelina's Poblanos and Cheese, simple recipe Miguelina's Poblanos and Cheese, recipe Miguelina's Poblanos and Cheese, recipe Miguelina's Poblanos and Cheese, Miguelina's Poblanos and Cheese recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe miguelina's, , easy recipes , baking , tasty recipe best recipes