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
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.
