Poblanos are mild chili peppers with lots of great flavor and just a bit of spice. The peppers originated in Puebla, Mexico and can also be found dried, where they’re known as ancho chile.
I’m always looking for low-carb side dishes to serve when we grill meats. That’s not easy as we often go to carby sides when we grill…potato salad, mac & cheese, pasta.
Last weekend, I’d made some of my fresh salsa (chopped tomatoes, cilantro, lime juice, jalapeno and minced onion) for another meal and thought…what if I used this tasty salsa to top a stuffed poblano!? This was a well-received and easy-to-make side dish that we served alongside grilled pork chops. One other thing I loved was that I was able to make these in the toaster oven so I didn’t have to heat up the whole kitchen with my standard oven – winning!
You can make these peppers in advance, cool them then reheat them for a few minutes in a 425 degree oven – party perfect!
Ingredients
- 2 large poblano peppers
- 1 Tbsp. vegetable oil
- Pinch of sales and pepper.
- 4 ounces grated Cheddar/Jack cheese mix
- Homemade or store-bought salsa
- 2 Tbsp. Crema Mexicana or sour cream
- ½ lime
Directions:
- Preheat oven to 375 degrees.
- Find a flat spot on the poblano and lay it on your work surface. With a sharp paring knife, cut the top of the pepper (leaving the end and stem intact) to make an opening for the cheese to go into.
- Rub the oil over the peppers then salt and pepper the interior.
- Divide the grated cheese between the two peppers, note that you may have too much cheese depending on the size of your peppers.
- Place the stuffed peppers on a baking sheet and cook for about 20 minutes, until cheese is melted and beginning to brown.
- Top each pepper with fresh salsa and a drizzle of Crema Mexicana (or sour cream). Squeeze the lime over the peppers.
Makes two side dishes.
Recent Comments