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 out
- 4 ounces of Mexican shredded cheese
- 4 ounces of cream cheese
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- Juice of one lime
- Salt
- Olive oil
Instructions
- Preheat the oven to 375 F. Slice each of the poblano peppers in half. Place inside face up on a baking sheet.
- In another bowl, add the shredded cheese, cream cheese, paprika, chili powder, and lime juice. Mix and with your hand, place a layer of the mixture on each pepper. Drizzle olive oil on the peppers.
- Add in the oven for 10 minutes. Enjoy!
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.
- Bake until golden and bubbly: When baking the cream cheese stuffed poblano peppers, keep an eye on them to avoid overcooking. Bake them until the filling is golden and bubbly, usually around 15-20 minutes in a preheated oven at 350°F (175°C). If desired, you can broil them for a minute or two to get a nice golden crust on top.
- 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.
- Make-ahead option: If you want to save time on the day of serving, you can prepare the cream cheese filling and roast the poblano peppers ahead of time. Store the cream cheese filling and roasted poblano peppers separately in the refrigerator, and then assemble and bake
- 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
