As many of you know I love going to the grocery store. I’m THAT person that gets excited to go up and down every single aisle and look at every single item to see what’s new and what’s on sale for the week, every week. This week roasted poblano peppers were on sale at 4 lbs for a $1.00 at my favorite grocery store. That’s a deal and a meal for days.
The poblano pepper is a super mild Mexican pepper that tastes great stuffed with cheese. They are terrific on their own but when I find veggies with a hollowed middle I always like to stuff them with something. Make sure the chilis are firm and a vibrant deep green color and if you find a good deal, stock up because they will last in the fridge for weeks in a plastic bag.
All you need for this recipe is a stove or something with a flame (not a candle or lighter), poblano peppers and cheese.
I always roast up my peppers straight on the stove top which results in a really nice flavor and a great char. The peppers will start popping a bit (don’t be scerd) as the skin breaks from the heat source and actually gives off a nice roasted pepper smell. I remember the first time I heard popping it took me a bit to figure out where the sound was coming from…ey yi yi.
I like my peppers pretty charred. The great thing about roasting on the stove top is that you can control how much char you want. You’ll be able to visually see when enough is enough.
I’m gonna stuff the Poblano’s with a Mexican cheese called Panela aka Mexican cottage cheese. It’s a really soft, creamy, cow cheese with a mild flavor. You make a little slice down the middle of the pepper and stuff them with a slice of cheese and your favorite spices.
Grab a baking sheeting, line it with aluminum foil and put these guys in the oven at 350° for 20-30 minutes.
Wallah!!!! I’m using the roasted peppers as a side dish to lasagna for tonight’s dinner party. 🎉. I didn’t add salt before they went into the over but I will top them off right before serving with a pinch of course sea salt to add some crunch.