This Cream Cheese Stuffed Poblano Peppers dish is made with poblano peppers, shredded cheese, cream cheese, paprika, chili powder, lime and salt.
Poblano peppers are a beloved Mexican pepper. Poblano peppers can be used in a variety of forms. They are hotter than a bell pepper and less spicy than a jalapeño pepper, which is why making this delicious dish is a perfect combination of spicy and cheesy. Not only is the cheese mixture delicious, but the combination of the cheese with the poblano peppers is succulent. You can serve this on the side of most Mexican dishes like tacos, enchiladas, or gorditas.
These poblano peppers might actually be one of my favorite appetizers ever. They are perfectly filled with cheese which helps balance the spiciness from the peppers. I used fresh poblano peppers which are sliced in half and baked or air fried until golden and bubbly. This appetizer is perfect for gameday or just a fun night in.
Whatever you do, when cutting the poblano peppers, wear gloves or just do not touch your face. From experience, I once cut poblano peppers, and although they arent as spicy as a jalapeno, I rubbed my eye and had to run my eye under cold water for 10 minutes. It can be super painful! Once you slice the poblano peppers lengthwise WHILE wearing gloves, use a small spoon to scoot out the seeds and membranes.
How to make Cream Cheese Stuffed Poblano Peppers
Preheat the oven to 375 F. Slice each of the poblano peppers in two. Place inside face up on a baking sheet that has been sprayed by non-stick cooking spray.
In another bowl, add the shredded cheese, cream cheese, paprika, chili powder, and lime juice and mix well. With a spoon, place a layer of the mixture on each pepper. Sprinkle more shredded cheese on it if you wish.
Bake in the oven for 10 minutes. Enjoy!
Other dishes to make
- SHISHITO PEPPERS WITH SPICY MAYO SAUCE
- GRILLED SHRIMP AND VEGETABLE SKEWERS WITH SALSA VERDE
- ROASTED RED PEPPERS ON GRILL