Ingredients:

  • 8 large poblano peppers (approx. 1360g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 4 oz low-fat cream cheese, softened
  • 1/2 cup low-fat cottage cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp fresh lime juice
  • 2 scallions, thinly sliced

Instructions:

  1. Preheat the broiler to high and line a baking sheet with parchment paper.
  2. Brush the poblano peppers lightly with olive oil and sprinkle with sea salt.
  3. Place peppers under the broiler for 3-5 minutes per side until the skin is blistered and mahogany-colored.
  4. Place hot peppers in a bowl and cover with plastic wrap for 5 minutes to steam the skins for easy removal.
  5. In a medium mixing bowl, combine the softened low-fat cream cheese and low-fat cottage cheese (or Greek yogurt) until smooth.
  6. Fold in the shredded sharp cheddar cheese, shredded Monterey Jack cheese, minced garlic, ground cumin, and smoked paprika.
  7. Stir in the finely chopped fresh cilantro.
  8. Carefully slit the side of each charred pepper and remove the seeds and membranes.
  9. Spoon the cheese mixture generously into each pepper.