This Vegetarian Stuffed Poblano Pepper Recipe is the Perfect Summer Side Dish

Karla Montalván
·2 min read
This Vegetarian Stuffed Poblano Pepper Recipe is the Perfect Summer Side Dish

Mexican American Chef Aarón Sánchez has become a sensation by way of his remarkable restaurants as well as his TV appearances such as his return to the eighth season of MasterChef Junior on Fox, where he will be joining fellow judges Gordon Ramsey and Daphne Oz.

Honoring his Mexican roots and astounding culinary skills, Sánchez has shared this delicious recipe for vegetarian stuffed chile poblanos that is simple and filled with flavor.

Stuffed with different cheeses, green peppers and onions, this recipe will make you feel right at home.

For our #TastyTuesday series, we are sharing some of the most delightful and appetizing recipes you can make are at home. Enjoy!

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Ingredients:

  • 4 large poblano peppers

  • 1 tablespoon canola oil (or similar)

  • 1/4 of white onion chopped

  • 1/4 of chopped green bell pepper

  • 2 tablespoons chopped coriander (aka cilantro)

  • 1/2 cup of white cheese (preferably Cacique or Monterrey Jack type)

  • 1 tablespoon cotija cheese

Preparation:

  1. Turn on two stove burners and place the poblano peppers over the flame to toast the skin, turn them with tongs to toast them on all sides, preventing them from burning too much or getting too runny.**

  2. Once toasted, transfer them to a soup plate and cover them with saran wrap so they can "sweat."

  3. Peel the chiles and carefully de-vein them on one side without breaking or removing the stem. DO NOT wash.

  4. Preheat the oven to 350° Fahrenheit.

  5. In a frying pan, heat the oil and sauté the onion with the pepper until they are cooked (approximately 5 min.).

  6. Transfer to a bowl and add the cotija cheese.

  7. Place the chiles in a Pyrex or ovenproof tray. Distribute the filling between each of the chiles.

  8. Put it in the oven and leave it there for approximately 12 minutes until you see that the cheese melts.

  9. Serve in a deep dish accompanied by corn tortillas or white rice (optional).

**Another way to roast the chiles is to place them on a heatproof tray and under the broiler for about 6 minutes turning occasionally until the skins are toasty and bubbly for easy peeling. Then follow the same process with the plate wrapped in plastic.

You can find the original recipe in Spanish here.