Roasted Poblano Peppers Stuffed With Meat And Cheese
From wynnebaer 12 years ago
- 1 1/2 hours to make
- Serves 3
Found some beautiful poblanos at the farm stand so brought them home and rather than make chili rellenos I stuffed then baked them. I used beef but I'm sure this would work with chicken or pork too.
Ingredients
- 3 medium to large poblano peppers shopping list
- 1 small onion, sliced shopping list
- olive oil shopping list
- 1/2 lb. shaved steak shopping list
- 1 8 oz can ro-tel zesty tomato sauce shopping list
- 1 1/2 - 2 cups Mexican blend cheese ( I used Sargento Artisan blend for the first time which includes Queso Quesadilla,Asadero, Queso Gallego, Machego and Anejo Enchilado...I won't use anything else from now on) shopping list
How to make it
- Preheat oven to 350
- Roast poblanos...there are several methods to do this but I used my trusty toaster oven
- Place peppers on grate of toaster oven and turn on to 400
- When they start to turn black and get bubbly, turn them over and let cook until both sides are roasted
- Place in bowl and cover immediately with plastic wrap
- When cool enough to handle, remove skin
- Slice pepper lengthwise and remove seeds
- In skillet add oil and heat to medium low
- Add onion and saute until tender
- Add shaved steak and cook through
- Add tomato sauce and combine
- Remove from heat and let cool
- Add amount of cheese to your liking
- Stuff peppers completely
- Top with cheese
- Bake until cheese is melted and bubbly
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