GRILLED CHEESE STUFFED POBLANO PEPPERS RECIPE
A recipe for grilled stuffed peppers with poblano peppers that are filled with cheddar and mozzarella cheeses, then grilled until nice and melty. So delicious!
Provided by Mike Hultquist
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 4
Steps:
- Heat grill to medium heat and lightly oil the grates.
- Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
- Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
- Slit each poblano pepper from stem to tip and scoop out the innards.
- Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
- Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
- Serve!
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 21 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 78 mg, Sodium 534 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHEESY POBLANO SLIDERS
Take juicy beef sliders to the next level by pairing them with an irresistible cheesy topping inspired by Mexican rajas con crema. Pretzel slider buns have the perfect amount of structure to stand up to the gooey, decadent sauce studded with blistered poblano peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 9 sliders
Number Of Ingredients 13
Steps:
- Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
- Set an oven rack as close as possible to the broiler. Heat the broiler to high.
- Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
- Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
- Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
- Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
STUFFED POBLANO PEPPERS WITH CREAM CHEESE
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Provided by Jeff B.
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, Fat 30.7, SaturatedFat 17.1, Cholesterol 92.3, Sodium 400.8, Carbohydrate 14.2, Fiber 4.6, Sugar 2.3, Protein 13
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- There are two options for making these stuffed poblano peppers: you can either make two foil packs to hold the peppers, or use a greased cast iron skillet. For the foil pack, simply place peppers on a large sheet of foil and roll up the ends up the foil to secure peppers. You may need to use two foil packets for this to fit all the peppers. Alternatively you can grease two cast iron skillets and use that instead.
- Place pepper halves in foil packs or cast iron skillets arranging so that they fit well and aren’t falling over. Add beans to each pepper half, being careful not to overfill. Top with shredded cheese.
- To grill: place foil packet or cast iron directly on grill and grill for 20-25 minutes or until peppers are fork tender. It’s okay if some of the beans spill over the edges of the pepper, they’ll still be delicious!
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