Miguelina's Poblanos and Cheese

Miguela's poblanos and cheese recipe makes a delicious side dish with mild heat. The mellow cheese is a perfect addition to this Mexican-style dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 368 Calories

Ingredients

• 2 cups oil for frying, or as needed
• 4 fresh poblano chile peppers
• 8 ounces queso asadero
• 0.5 cup all-purpose flour for coating

Recipe Instructions

Step 1

Remove and discard stems, cores, and seeds from peppers. Heat a large, heavy-duty skillet over high heat. Cook peppers until blistered and blackened, turning frequently until tender.

Step 2

Transfer peppers to a paper bag, fold the top closed; let peppers steam for a few minutes to loosen skin.

Step 3

Heat about 1/2 inch of oil in another large heavy-duty skillet over medium-high heat.

Step 4

Rinse peppers under cold water to remove as much skin as possible. Wash hands well with soap and water to avoid burning eyes and mouth with hot pepper oils.

Step 5

Insert a thick piece of cheese into each pepper; secure opening with toothpicks. Coat peppers in flour. Transfer to skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.