Miguelina's Poblanos and Cheese

Miguelina'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

Stem, core, and seed peppers; discard stems, cores, and seeds.

Step 2

Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.

Step 3

Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.

Step 4

Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.

Step 5

Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.

Step 6

Lower peppers carefully into hot oil in the 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.