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Ingredients
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Poblano Peppers
Cheese Filling
Topping
Method
Preparation
- 1
Roasting the Poblano Peppers
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally until the skin is blistered and charred.
- 2
Preparing the Cheese Filling
In a medium bowl, combine the Queso Fresco, Monterey Jack Cheese, Cream Cheese, Garlic Powder, Salt, and Black Pepper. Mix until well combined and set aside.
- 3
Peeling the Peppers
Once the peppers are roasted, remove them from the oven and place them in a plastic bag or cover them with a kitchen towel for about 10 minutes. This will help steam the skins, making them easier to peel. After steaming, peel off the charred skin.
- 4
Stuffing the Peppers
Carefully make a slit in each poblano pepper and remove the seeds. Stuff each pepper with the cheese filling, pressing gently to pack it in.
Cooking
- 5
Baking the Stuffed Peppers
Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish, drizzle with Olive Oil, and bake for about 15-20 minutes until the cheese is melted and bubbly.
- 6
Garnishing
Once baked, remove the peppers from the oven, and let them cool slightly. Top with Fresh Cilantro and serve with a side of Sour Cream for dipping.