Stuffed Poblano Peppers with Cheese and Sauce

Stuffed Poblano Peppers with Cheese and Creamy Sauce (Chiles Rellenos-Style)

This recipe creates a fantastic version of the classic Mexican dish Chiles Rellenos, simplified for home cooking. The roasted poblanos are stuffed with a flavorful cheese mixture and smothered in a creamy, savory sauce.

Ingredients

For the Peppers & Filling:

· 4-6 large fresh Poblano peppers
· 2 cups (8 oz) shredded melting cheese (like Monterey Jack, Oaxaca, or a Mexican blend)
· 4 oz cream cheese, softened
· 1/4 cup finely chopped white onion
· 1 clove garlic, minced
· 2 tablespoons chopped fresh cilantro
· 1/4 teaspoon ground cumin
· Salt and black pepper to taste

For the Creamy Tomato Sauce:

· 1 tablespoon olive oil
· 1/4 cup finely chopped white onion
· 1 clove garlic, minced
· 1 can (14.5 oz) diced tomatoes, undrained
· 1/2 cup chicken or vegetable broth
· 1/4 cup heavy cream or Mexican crema
· 1 teaspoon chili powder (ancho or regular)
· 1/2 teaspoon dried oregano
· Salt to taste

For Topping/Garnish:

· 1/4 cup cotija cheese or queso fresco, crumbled
· Fresh cilantro leaves

Instructions

Step 1: Prepare the Poblano Peppers

1. Char the Peppers: Place peppers directly over the flame of a gas burner on medium-high heat, or under a broiler. Turn frequently with tongs until the skin is blistered and blackened on all sides.
2. Steam: Immediately place the charred peppers in a bowl and cover with plastic wrap or a plate. Let them steam for 10-15 minutes. This loosens the skin.
3. Peel: Once cool enough to handle, rub off the blackened skin under running water. Be gentle so you don’t tear the peppers.
4. Make a Slit: Carefully make a lengthwise slit in each pepper.
5. Remove Seeds: Gently scrape out the seeds and membranes inside. Leave the stem intact for a nicer presentation. Pat the peppers dry inside and out.

Step 2: Make the Cheese Filling

1. In a medium bowl, combine the shredded cheese, cream cheese, onion, garlic, cilantro, cumin, salt, and pepper. Mix until well combined.

Step 3: Stuff the Peppers

1. Carefully spoon the cheese mixture into each pepper through the slit, packing it gently. Don’t overstuff. You can close the slit by overlapping the sides.

Step 4: Make the Sauce

1. Sauté Aromatics: Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
2. Simmer: Add the diced tomatoes (with their juices), broth, chili powder, and oregano. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
3. Blend (Optional): For a smooth sauce, carefully transfer the mixture to a blender and blend until smooth. Remember to vent the blender lid to avoid steam explosions.
4. Creamify: Return the sauce to the pan. Stir in the heavy cream and heat through. Season with salt. Keep warm.

Step 5: Assemble and Bake

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Assemble: Spread about 1/2 cup of the sauce on the bottom of a baking dish just large enough to hold the peppers in a single layer.
3. Arrange Peppers: Place the stuffed peppers slit-side up in the dish.
4. Top with Sauce: Pour the remaining sauce over the peppers, covering them evenly.
5. Bake: Bake for 20-25 minutes, until the peppers are tender and the cheese filling is hot and bubbly.

Step 6: Serve

1. Carefully transfer the peppers to serving plates. Spoon extra sauce from the dish over the top.
2. Garnish with crumbled cotija cheese and fresh cilantro.
3. Serve immediately. Excellent with Mexican rice and refried beans.

Tips for Success

· Heat Level: Poblanos are mild, but occasionally one can be spicy. Removing all the seeds and membranes ensures the mildest flavor.
· Make Ahead: You can roast, peel, and stuff the peppers a day in advance. Keep them covered in the fridge. The sauce can also be made ahead.
· Add Protein: Add 1 cup of cooked, seasoned ground beef, turkey, or shredded chicken to the cheese filling for a heartier meal.
· Air Fryer Option: For a lighter version, place the stuffed peppers in an air fryer basket (without the sauce), spray with oil, and air fry at 375°F (190°C) for 10-12 minutes until lightly browned. Serve with the sauce on the side for dipping.

Enjoy your delicious homemade stuffed poblanos