Best 5 Stuffed Cheese Poblanos Recipes

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In the realm of culinary delights, stuffed cheese poblanos stand as a testament to the harmonious blend of flavors and textures. Originating from the vibrant region of Puebla, Mexico, this dish has captivated palates worldwide with its unique combination of mild poblano peppers, creamy cheese, and a tantalizing array of seasonings. Whether you seek a hearty meal or a delectable appetizer, stuffed cheese poblanos offer a culinary journey that is both satisfying and memorable.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CHEESE POBLANOS



Stuffed Cheese Poblanos image

Enjoy these cheese stuffed poblanos that are served with tomato sauce - a flavorful Mexican side dish!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 11

6 large poblano chiles
18 strips (3x1 inch) queso fresco or mozzarella cheese
3/4 cup shredded mozzarella cheese (3 oz)
Mexican-style cream
2 lb plum (Roma) tomatoes, cut in half
1/2 medium onion, cut in half
2 cloves garlic, peeled
1 small serrano chile, seeded
2 teaspoons chicken bouillon granules
1 teaspoon vegetable oil
3/4 teaspoon salt

Steps:

  • Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
  • Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
  • Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
  • Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
  • To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 11 g, TransFat 0 g

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)



Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso) image

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and stuff.

Provided by Shelley Wiseman

Categories     Cheese     Egg     Tomato     Fry     Roast     Vegetarian     Quick & Easy     Hot Pepper     Gourmet

Yield 4 servings

Number Of Ingredients 19

For chiles:
4 large fresh poblano chiles (1 pound)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
For sauce:
1 1/2 pounds tomatoes, coarsely chopped
1 cup water
1/4 cup chopped white onion
2 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon sugar
1 teaspoon dried oregano (preferably Mexican)
2 tablespoons corn oil or other vegetable oil
For frying the chiles and serving:
2 to 3 cups corn oil or other vegetable oil
4 large eggs, separated
1/4 cup all-purpose flour
Accompaniment: white rice
Special Equipment
a deep-fat thermometer

Steps:

  • Roast chiles:
  • Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
  • Make tomato sauce while chiles stand:
  • Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
  • Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
  • Stuff and fry chiles:
  • Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
  • Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
  • Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
  • While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
  • Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
  • When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
  • Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE



Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce image

Categories     Cheese     Pepper     Shellfish     Appetizer     Roast     Christmas     Low Carb     Goat Cheese     Shrimp     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)

Steps:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  • Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
  • Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

POBLANOS STUFFED WITH CORN AND CHEESE



Poblanos Stuffed With Corn and Cheese image

Make and share this Poblanos Stuffed With Corn and Cheese recipe from Food.com.

Provided by Debbwl

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 poblano chiles
2 teaspoons butter
2 teaspoons olive oil
1/2 cup scallion, sliced
2 teaspoons garlic
1 1/2 cups corn, frozen thawed
1/3 cup cilantro
6 ounces farmer cheese, crumbled
1/2 teaspoon salt
2 ounces cheddar cheese

Steps:

  • Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
  • Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
  • Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
  • Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
  • Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

Nutrition Facts : Calories 141, Fat 6.7, SaturatedFat 3.1, Cholesterol 15.3, Sodium 362.4, Carbohydrate 15, Fiber 1.8, Sugar 4.8, Protein 7.7

CHILES POBLANOS RELLENOS DE QUESO (POBLANO CHILES STUFFED WITH CHEESE)



Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese) image

Provided by Sergio Remolina

Categories     Cheese     Dairy     Tomato     Vegetarian     Cinco de Mayo     Dinner     Lunch     Chile Pepper     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Caldillo sauce:
2 pounds Roma tomatoes
1 medium onion, thinly sliced
2 cloves garlic
2 tablespoons canola oil
1 bay leaf
Kosher salt
Chiles poblanos rellenos:
4 fresh poblano chiles
12 ounces Asadero, Chihuahua, or other semisoft melting cheese, cut into small cubes
1/2 cup all-purpose flour
3 large eggs, separated
1 1/2 cups canola oil

Steps:

  • Make the caldillo sauce:
  • In a large saucepan, cover the tomatoes with water and cook until they change color and their skins begin to peel. Remove the tomatoes from the water and let cool, reserving the cooking liquid. Once cool enough to handle, peel the tomatoes. Transfer to a blender or food processor, add the onion and garlic, and blend until smooth.
  • In a large skillet, heat the oil until hot but not smoking. Add the tomato sauce and fry, stirring occasionally, until it changes color and is fully cooked.
  • Add the bay leaf and enough of the reserved tomato cooking liquid to make a fairly thin sauce, then season to taste with salt. Keep hot until ready to serve.
  • Make the chiles poblanos rellenos:
  • Using fireproof tongs, roast the chiles over an open flame until the skin is completely blistered. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, peel the chiles and discard the skins. Using a small, sharp knife, make a lengthwise slit down one side of each chile and carefully remove the seeds. Stuff the chiles with cheese, dividing it evenly.
  • Place all but 1 tablespoon of the flour in a small, shallow bowl. Carefully dredge the stuffed chiles in the flour, coating lightly and shaking off any excess.
  • In a separate bowl, beat the 3 egg whites until soft peaks form. Carefully fold in the egg yolks, along with the reserved 1 tablespoon of flour, and season with salt.
  • In a large skillet over moderate heat, heat the canola oil until hot but not smoking. Holding the flour-dusted chiles by their stems, dip them in the egg batter and then carefully lay them in the hot oil. Using a spatula or spoon, baste the chiles with the hot oil. Once the bottoms are golden brown, turn with a spatula and brown the other side. Transfer to a wire rack or paper towel-lined plate to drain.
  • Serve the poblanos covered with the caldillo sauce and accompanied by rice and refried beans.

Tips:

  • Choose the right poblano peppers. Look for peppers that are large, dark green, and have smooth skin. Avoid peppers that are bruised or have blemishes.
  • Roast the poblano peppers before stuffing them. Roasting the peppers will help to soften them and make them more flavorful. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skin is blackened and blistered.
  • Let the poblano peppers cool before stuffing them. Once the peppers are roasted, let them cool for a few minutes before handling them. This will help to prevent the peppers from breaking.
  • Use a variety of fillings. There are many different fillings that you can use to stuff poblano peppers. Some popular fillings include cheese, rice, beans, and meat. You can also add vegetables, herbs, and spices to your filling to create a unique flavor.
  • Bake the stuffed poblano peppers until they are heated through. The cooking time will vary depending on the filling that you are using. Be sure to check the peppers regularly to make sure that they are not overcooked.

Conclusion:

Stuffed poblano peppers are a delicious and versatile dish that can be enjoyed by people of all ages. With a little creativity, you can create a stuffed poblano pepper that is perfect for any occasion. So next time you are looking for a new and exciting recipe, give stuffed poblano peppers a try!

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