Cheesy Poblano Peppers Recipe
Melted cheese and smoky poblano peppers unite to create a rich, gooey, and slightly spicy dish perfect for indulgent cravings.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup Monterey Jack cheese
- ¼ cup crumbled cotija cheese
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon chopped cilantro optional
Instructions
- Preheat the oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the peppers: Slice each one in half lengthwise, remove the seeds, and brush them with oil.
- Roast: Place them on the baking sheet and roast for 10 minutes, until slightly softened.
- Stuff them: Mix all the cheeses, paprika, and garlic powder in a bowl. Fill each pepper generously with the mixture.
- Bake again: Return them to the oven for another 5 minutes, until the cheese melts and bubbles.
- Garnish and serve: Sprinkle with chopped cilantro and enjoy while hot
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
Vitamin & Mineral Content (Per Serving)
- Calcium: 25%
- Vitamin A: 12%
- Iron: 6%
- Potassium: 10%
- Magnesium: 5%
Tips for Extra Flavor
- Use smoked cheese for a deeper, richer taste.
- Add crumbled bacon for an extra layer of indulgence.
- Pair with warm tortillas for an epic cheesy taco.
- Drizzle with hot sauce if you want an extra kick.