Stuffed Cheese Poblanos
Enjoy these cheese stuffed poblanos that are served with tomato sauce – a flavorful Mexican side dish!
Ingredient
- 6 large poblano chiles
- 18 strips (3x1 inch) queso fresco or mozzarella cheese
- 3/4 cup shredded mozzarella cheese (3 oz)
- Mexican-style cream
- Fresh Tomato Sauce
- 2 lb plum (Roma) tomatoes, cut in half
- 1/2 medium onion, cut in half
- 2 cloves garlic, peeled
- 1 small serrano chile, seeded
- 2 teaspoons chicken bouillon granules
- 1 teaspoon vegetable oil
- 3/4 teaspoon salt
Direction
- Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
- Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
- Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
- Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
- To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.
