Ingredients:

  • 4 large poblano peppers (approx. 6 oz / 170g each)
  • 1 tbsp olive oil
  • 4 oz Philadelphia cream cheese, softened
  • 1/2 cup shredded Pepper Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 2 tbsp chopped fresh cilantro
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the poblano peppers lengthwise down one side, then use a spoon to remove the seeds and white membranes.
  2. Lightly brush the outside of the peppers with olive oil to ensure a charred finish.
  3. In a medium bowl, combine softened cream cheese, shredded Pepper Jack, grated Parmesan, minced garlic, cumin, and smoked paprika.
  4. Fold in the chopped fresh cilantro until the filling is a uniform, pale-gold color.
  5. Spoon the cheese mixture generously into each pepper, packing it tightly.
  6. Place peppers slit-side up on a parchment-lined baking sheet and bake for 18–20 minutes until the cheese is bubbly and skins are tender and blistered.