Cheese Stuffed Chiles
Transform your dinner routine with these irresistible Cheese Stuffed Chiles, a perfect blend of smoky roasted poblano peppers and creamy, melty cheeses. This recipe combines sharp cheddar, Monterey Jack, and tangy cream cheese, all infused with fresh garlic and zesty cilantro for a burst of flavor in every bite. The peppers are roasted to perfection, enhancing their natural sweetness, then delicately peeled and stuffed with the savory cheese mixture. A quick bake in the oven ensures a gooey, bubbling finish, making this dish as visually stunning as it is delicious. Ideal as a hearty appetizer or a satisfying main course, these stuffed chiles are easy to prepare in just under an hour and are sure to impress at any gathering. Perfect for fans of bold, cheesy flavors and smoky spices, this recipe is a must-try for your next culinary adventure!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1.5 cups Cheddar cheese
- 1.5 cups Monterey Jack cheese
- 4 ounces Cream cheese
- 2 cloves Garlic
- 2 tablespoons Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 400°F (200°C).
Rinse the poblano peppers, pat them dry, and place them on a baking sheet lined with aluminum foil.
Roast the peppers in the oven for 10-12 minutes until their skin blisters and begins to blacken. Turn them halfway through roasting to ensure even blistering.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a clean towel and let the peppers steam for 10 minutes to loosen their skin.
While the peppers are steaming, prepare the cheese mixture. In a medium bowl, combine the cheddar cheese, Monterey Jack cheese, cream cheese, minced garlic, chopped cilantro, salt, and black pepper. Mix until well blended.
After the peppers have steamed, peel off the blistered skin. Be gentle to avoid tearing the flesh of the peppers. Use a small knife to make a slit along one side of each pepper and carefully remove the seeds and membranes, keeping the pepper intact.
Stuff each pepper with the cheese mixture, pressing it gently to fill the cavity completely. Be careful not to overstuff, as the cheese may ooze out during baking.
Place the stuffed peppers back on the baking sheet, drizzle them with vegetable oil, and bake for 10 minutes until the cheese is melted and bubbling.
Optional: To give the stuffed chiles a golden crust, broil them for an additional 2-3 minutes, watching closely to prevent burning.
Serve the cheese-stuffed chiles warm, garnished with extra cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 29.6 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2157 mg | 166% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
