Ingredients
Scale
- 4 large poblano peppers
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over a flame until the skin is blackened. Place them in a plastic bag to steam for about 10 minutes.
- Carefully slit each pepper to remove seeds and membranes without tearing them.
- In a mixing bowl, combine cream cheese, Monterey Jack cheese, half of the cheddar cheese, sour cream, garlic, chives, salt, and pepper until smooth.
- Stuff each poblano with the cheese mixture and place in a baking dish.
- Top with remaining cheddar cheese and bake at 425°F for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg