Miguelina's Poblanos and Cheese

Miguelina's Poblanos and Cheese

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"These are a delicious side dish (but a rich one), if you don't mind a mildly chiloso (hot) pepper - less than jalapenos. The mellow cheese is the perfect accompaniment! Double or triple the recipe, as you please. These are not volcanic, but not for people who can't eat nachos with at least some jalapenos on them. Use Mexican cheeses if they are available in your area."

Ingredients

35 m {{adjustedServings}} servings 368 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
  2. Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
  3. Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
  4. Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

Footnotes

  • Variations
  • In addition to the cheese, crisp bacon slices and/or 1/2 cup of well browned chopped onion. They're delicious without either, though. Try them plain first.
  • If you're in a hurry, you don't even have to flour and fry them; just put in the cheese and return them to a pan with a bit of oil in it, and cook them till you know the cheese is melting. That's good, too. The coated ones are simply better. If you wanted to get more elaborate you could dip the peppers in beaten egg and then the flour, for a puffier, more substantial crust. Not necessary, though.
  • Cheese Notes
  • Queso asadero is a type of Mexican cheese that melts well. You can substitute any mild, melty cheese. You can substitute Monterey Jack cheese.
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Reviews

20
  1. 22 Ratings

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Both ways of preparing are delicious. When peppers are on sale I buy a large quantity. I wash them, dry slightly, and oil them on the outside. Place them in a cookie sheet and broil them on h...

This is a great recipe! Very authentic, I lived in Mexico for 8 years and this is right on the money! Here's another tip for those of you who do not like battered things. Follow the same inst...

This tasted great but what a mess. I learned afterward that you can just broil the pepers in the oven in order to blacken them. Much less messy and probably better for you.