Description
This Cream Cheese Stuffed Poblano Peppers dish is made with poblano peppers, shredded cheese, cream cheese, paprika, chili powder, lime and salt.
Ingredients
Scale
- 3 poblano peppers, stems and seeds removed
- 4 ounces Mexican shredded cheese (such as Oaxaca or a blend of Monterey Jack and Cheddar)
- 4 ounces cream cheese, softened
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Juice of one lime
- Salt to taste
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Peppers: Slice each poblano pepper in half lengthwise, removing any remaining seeds and membranes. Arrange the pepper halves on a baking sheet, cut side up.
- Prepare the Filling: In a medium mixing bowl, combine the shredded Mexican cheese, cream cheese, paprika, chili powder, lime juice, and a pinch of salt. Mix until well blended.
- Stuff the Peppers: Using your hands or a spoon, evenly distribute the cheese mixture into each poblano pepper half, pressing the filling down gently to ensure it stays in place.
- Drizzle with Olive Oil: Lightly drizzle olive oil over the stuffed peppers to help them roast and develop a slight char.
- Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Serve: Remove the peppers from the oven and let them cool slightly before serving. Enjoy them as an appetizer, side dish, or main course!
Notes
- Use softened cream cheese: It's important to use softened cream cheese for the filling to ensure that it mixes well with the other ingredients and is easy to stuff into the poblano peppers. You can soften cream cheese by letting it sit at room temperature for about 30 minutes before using, or by microwaving it in short bursts at low power, checking and stirring frequently to avoid melting.
- Customize the filling: The cream cheese filling in cream cheese stuffed poblano peppers can be customized to your taste preferences. You can add various herbs, spices, cheeses, or other ingredients to the cream cheese to create different flavor profiles. Popular additions include minced garlic, chopped cilantro, shredded cheese (such as cheddar, Monterey Jack, or queso fresco), cooked and crumbled bacon, or diced jalapenos for an extra kick.
- Use toothpicks or kitchen twine if needed: If the poblano peppers are not holding together well after stuffing, you can use toothpicks or kitchen twine to secure them. Simply insert toothpicks through the edges of the peppers to hold them together, or tie them with kitchen twine to prevent the filling from falling out during cooking.
- Serve with toppings and garnishes: Cream cheese stuffed poblano peppers are delicious on their own, but you can also serve them with various toppings and garnishes to enhance their flavor. Popular options include sour cream, chopped fresh cilantro, diced tomatoes, sliced avocado, or a squeeze of lime juice. Get creative and add your favorite toppings to make the dish your own.
- Be cautious with handling poblano peppers: Poblano peppers can vary in their heat level, but they can still be spicy for some people. To avoid any discomfort, it's important to handle poblano peppers with caution, especially when removing the seeds and membranes, as they can contain capsaicin, the compound responsible for the heat in peppers. Wear gloves or use utensils when handling poblano peppers, and avoid touching your face or eyes after handling them.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 145
- Sugar: 5.7 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 7.7 g
- Fiber: 1 g
- Protein: 3.7 g
- Cholesterol: 33 mg
