Ingredients
Peppers and Stuffing
- 4-5 poblano peppers
- ½ yellow onion, chopped
- 12 ounces Oaxaca Mexican cheese
Salsa
- 2 minced garlic cloves
- ½ tablespoon salt
- 14.5 ounces diced tomatoes (canned)
- 4 ounces diced green chiles (canned)
Instructions
- Roast the Peppers: Preheat your oven to 450° F (232° C). On a foil-lined cookie sheet, roast the poblano peppers for about 30 minutes, turning every 10 minutes to ensure even charring.
- Prepare the Peppers: Once roasted and slightly cooled, carefully slit each poblano pepper open lengthwise and remove seeds if desired. Stuff each pepper generously with the chopped onions and Oaxaca cheese.
- Make the Salsa: In a medium bowl, combine the diced tomatoes, minced garlic, diced green chiles, and salt. Stir thoroughly to mix all the flavors together.
- Bake with Salsa: Pour the tomato and chile salsa into a cast iron pan and arrange the stuffed peppers inside the pan. Place the pan in the oven and bake for 30 minutes, allowing the cheese to melt and the flavors to meld.
- Serve: Remove the peppers from the oven and plate them. Top with the remaining salsa, fresh cilantro, a squeeze of lime juice, and crema if desired. Serve hot for a delicious meal.
Notes
- Roasting the peppers on high heat enhances their natural smoky flavor.
- Oaxaca cheese is ideal for its meltability and mild taste, but mozzarella can be a substitute.
- Adjust salt to taste depending on the saltiness of canned tomatoes and chiles.
- Serve with fresh cilantro, lime wedges, and Mexican crema or sour cream for authentic flavor.
- Remove seeds from poblanos to reduce heat, or leave some if you want a spicier dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
