For a richer flavor, consider using a blend of cheeses such as Monterey Jack and Oaxaca. If you don't have queso asadero, you can substitute it with mozzarella or another good melting cheese. Be careful not to overfill the peppers with cheese, as it can easily melt out during frying.
Miguelina's Poblanos and Cheese
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS75
Indulge in the rich and smoky flavors of these Poblanos and Cheese, a delightful side dish featuring mildly spicy poblano peppers and creamy, melted cheese. Perfect for those who enjoy a touch of heat, this recipe can be easily doubled or tripled to feed a crowd.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol60 mg
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Fiber2 g
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Protein15 g
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Saturated Fat12 g
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Sodium378 mg
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Sugar1 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
02 Step
Recipe View 5 mins Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
03 Step
Recipe View 10 mins Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
04 Step
Recipe View 15 mins Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.
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Anissa Braun
Apr 8, 2025A little time-consuming, but so worth it! Will definitely make again.
Ashlee Kovacek
Jan 29, 2025These were amazing! The perfect balance of heat and cheesy goodness.
Nils Lemke
Dec 28, 2024I doubled the recipe for a party and they were a huge hit! Everyone loved them.