Description
A delightful combination of smoky poblano, gooey cheese, and rich enchilada sauce that brings people together.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded cheese (like Oaxaca or Monterey Jack)
- 1 cup corn tortillas
- 2 cups enchilada sauce
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the broiler until charred. Place them in a plastic bag to steam for about 10 minutes.
- Peel the skin off the poblanos after steaming.
- Stuff each pepper with a generous amount of shredded cheese.
- Sauté the chopped onions in a skillet with olive oil until translucent. Add cumin, salt, and pepper.
- Add the enchilada sauce to the skillet with the sautéed onions, stirring well.
- Warm the tortillas in a separate pan until pliable.
- Roll each stuffed pepper in a tortilla.
- Arrange the rolled tortillas seam-side down in a baking dish and pour remaining enchilada sauce on top.
- Top with cheese and bake for 25-30 minutes.
- Garnish with fresh cilantro before serving.
Notes
For a spicy kick, consider using jalapeños or adding diced green chilies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg