Ingredients:

  • 6 large poblano peppers
  • 2 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Queso Fresco
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 cup chicken or vegetable broth
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rub poblano peppers with 1 tablespoon of olive oil and place them under the broiler or in a hot skillet. Turn frequently until the skin is charred and blistered on all sides.
  3. Immediately place hot peppers in a bowl covered with plastic wrap or a lid for 10 minutes to steam.
  4. Gently peel away the charred skin and make a small slit down the side to remove seeds.
  5. In a mixing bowl, fold together the softened cream cheese, Monterey Jack, Queso Fresco, cilantro, garlic powder, and salt.
  6. Spoon the cheese mixture into each pepper, filling them generously but leaving a small gap at the top to prevent overflow, then slightly press the edges closed.
  7. In a 9x13 inch baking dish, combine crushed tomatoes, broth, minced garlic, cumin, smoked paprika, and the remaining 1 tablespoon of olive oil.
  8. Nestle the stuffed peppers into the tomato sauce and bake for 20-25 minutes until the cheese is molten and the sauce is bubbling.