Description
These easy cheese stuffed poblano peppers are filled with cream cheese, Mexican cheese, lime and spices, then baked until tender and bubbly.
Ingredients
Scale
- 3 poblano peppers
- 4 ounces shredded Mexican cheese, such as Oaxaca or a Monterey Jack and cheddar blend
- 4 ounces cream cheese, softened
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt, to taste
- Olive oil, for drizzling
Instructions
- Preheat the oven to 375°F.
- Slice the poblanos in half lengthwise. Remove the stems, seeds and membranes, then arrange the halves cut side up on a baking sheet.
- In a medium bowl, combine the shredded cheese, cream cheese, paprika, chili powder, lime juice and salt.
- Divide the cheese mixture evenly among the poblano halves, pressing it gently into each pepper.
- Lightly drizzle the stuffed peppers with olive oil.
- Bake for about 10 minutes, until the cheese is melted and bubbly and the peppers are tender. Add a few more minutes if needed for larger peppers.
- Cool slightly before serving.
Notes
- Monterey Jack, cheddar, Oaxaca or Chihuahua cheese can be used.
- For softer peppers, pre-bake the empty halves for 10 minutes before filling.
- Add jalapeño, cayenne or Pepper Jack if you want more heat.
- 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