Creamy Roasted Poblano Peppers

Ingredients

• 4 large poblano peppers 4 large poblano peppers
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) shredded Monterey Jack cheese 1 cup (100g) shredded Monterey Jack cheese
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 26g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the poblano peppers on a baking sheet and roast them in the preheated oven for about 20 minutes, turning occasionally, until the skins are blistered and charred.
3. 3.
   Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
4. 4.
   Once the peppers have cooled slightly, peel off the charred skins. Make a lengthwise slit in each pepper and carefully remove the seeds and membranes, taking care not to tear the peppers.
5. 5.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
6. 6.
   Reduce the heat to low and pour in the heavy cream. Stir in the shredded Monterey Jack cheese, ground cumin, dried oregano, salt, and pepper. Cook until the cheese has melted and the sauce is smooth and creamy.
7. 7.
   Spoon the creamy filling into the roasted poblano peppers, ensuring they are evenly filled.
8. 8.
   Place the stuffed peppers on a baking dish and bake in the preheated oven for about 15-20 minutes, or until the filling is golden and bubbly.
9. 9.
   Remove from the oven and let the peppers cool for a few minutes before serving.

Treat your ingredients with care...

• Poblano peppers — Roasting the peppers helps to remove the tough skin and enhances their flavor. Steaming the roasted peppers in a covered bowl makes it easier to peel off the skin. Be careful when removing the seeds and membranes to avoid tearing the peppers.
• Monterey Jack cheese — Shredded Monterey Jack cheese melts smoothly and adds a creamy texture to the filling. Feel free to substitute with other mild melting cheeses like mozzarella or cheddar if desired.
• Ground cumin — Cumin adds a warm and earthy flavor to the filling. For a more pronounced taste, lightly toast the cumin seeds in a dry skillet before grinding them.
• Heavy cream — The heavy cream creates a rich and velvety sauce. If you prefer a lighter version, you can substitute with half-and-half or whole milk, although the sauce may be slightly less creamy.

Tips & Tricks

• For a spicier version, you can add diced jalapenos or a pinch of cayenne pepper to the filling.
• Serve the Creamy Roasted Poblano Peppers with a side of Mexican rice and refried beans for a complete meal.
• If you prefer a milder flavor, you can remove the seeds and membranes from the poblano peppers before roasting them.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Garnish the stuffed peppers with fresh cilantro or chopped green onions for added freshness and color.

Serving advice

Serve the Creamy Roasted Poblano Peppers hot as a main dish. They can be enjoyed on their own or accompanied by warm tortillas or crusty bread.

Presentation advice

Arrange the Creamy Roasted Poblano Peppers on a serving platter, garnished with fresh cilantro or chopped green onions. The vibrant green color of the peppers and the golden brown filling will make for an enticing presentation.