Miguelina's Poblanos and Cheese Recipe
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Miguelina's Poblanos and Cheese

By: Holly B.  
"These are a delicious side dish (but a rich one), if you don't mind a mildly chiloso (hot) pepper - less than jalapenos. The mellow cheese is the perfect accompaniment! Double or triple the recipe, as you please. These are not volcanic, but not for people who can't eat nachos with at least some jalapenos on them. Use Mexican cheeses if they are available in your area."

Rating: This weblink has been rated 15 times with an average star rating of 4.3 Read Reviews (15)

Rate/Review | 558 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 fresh poblano chile peppers
  • 2 cups oil for frying, or as needed
  • 8 ounces queso asadero
  • 1/2 cup all-purpose flour for coating

Directions

  1. Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
  2. Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
  3. Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
  4. Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

Footnotes

  • Variations
  • In addition to the cheese, crisp bacon slices and/or 1/2 cup of well browned chopped onion. They're delicious without either, though. Try them plain first.
  • If you're in a hurry, you don't even have to flour and fry them; just put in the cheese and return them to a pan with a bit of oil in it, and cook them till you know the cheese is melting. That's good, too. The coated ones are simply better. If you wanted to get more elaborate you could dip the peppers in beaten egg and then the flour, for a puffier, more substantial crust. Not necessary, though.
  • Cheese Notes
  • Queso asadero is a type of Mexican cheese that melts well. You can substitute any mild, melty cheese. You can substitute Monterey Jack cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 368 | Total Fat: 27.4g | Cholesterol: 60mg

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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2005 by DONAMARU 
Both ways of preparing are delicious. When peppers are on sale I buy a large quantity. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2004 by NANCHE30 
This is a great recipe! Very authentic, I lived in Mexico for 8 years and this is right on... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2006 by Milktoast 
This tasted great but what a mess. I learned afterward that you can just broil the pepers in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2008 by TRKNMOM 
Just a little tip on charring peppers: Heat up the old deep fryer and deep fry peppers a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2005 by INSPARATION 
The most wonderful, flavorful dish!! I made these for the first time a couple of weeks ago as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2009 by Carrieh82 
I'd definitely like to keep experimenting with this recipe. I read other variations that said... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by Pundragon 
MUY SABROSO! That means it's great! I tried the variations listed and a few of my own. Such a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2007 by avalencia 
My husband and family are from Mexico and his mom just got here not long ago and taught me a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2005 by COLEY2 
I really liked this but I like more of a batter. But these were so good that we thought about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2004 by HOUWOLVERINE 
Made Pork Carnitas last night and fixed this for the side everyone loved them. It was a little... MORE

 
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