Ingredients:

  • 6 medium poblano peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 8 oz cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 2 tbsp chopped fresh cilantro

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each poblano pepper in half lengthwise and use a spoon to scrape out the seeds and white membranes.
  3. Brush the insides and outsides of the peppers with olive oil and sprinkle with salt.
  4. Place peppers cut-side up on the tray and roast for 10 minutes until the skin begins to soften and look glossy.
  5. In a mixing bowl, combine the softened cream cheese, shredded Monterey Jack, and cheddar.
  6. Fold in the garlic powder, cumin, and smoked paprika until the texture is uniform and thick.
  7. Remove the peppers from the oven and spoon approximately 3 tbsp (45g) of the cheese mixture into each pepper half, pressing it down slightly.
  8. Return the stuffed peppers to the oven and roast for another 15–20 minutes until the cheese is bubbling and edges are mahogany brown.
  9. Remove from heat and garnish immediately with fresh chopped cilantro.