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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skins, remove the seeds, and chop the peppers.
- 2
Make the Cheese Mixture
In a large bowl, combine Monterey Jack cheese, cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- 3
Stuff the Peppers
Fill each roasted poblano pepper with the cheese mixture. Place the stuffed peppers in a baking dish.
- 4
Add the Enchilada Sauce
Pour either the green or red enchilada sauce over the stuffed peppers, ensuring they are well coated.
- 5
Top with Cheddar Cheese
Sprinkle shredded cheddar cheese on top of the enchilada sauce.
- 6
Bake
Preheat the oven to 350°F (175°C). Bake the stuffed peppers for 25-30 minutes or until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from the oven, garnish with fresh cilantro, and serve hot.