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Miguelina's Poblanos and Cheese
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Authentic Mexican side dish inspired by my time living with an Indigenous Huichol family, taught by Miguelina.
Ingredients:
- 4 fresh poblano chile peppers
- 2 cups oil for frying, or as needed
- 8 ounces queso asadero
- 0.5 cup all-purpose flour for coating
Instructions:
- Rinse the poblano peppers and remove the stem, core, and seeds. Heat a heavy skillet over high heat and char the peppers until fully blistered and blackened, ensuring every part is blackened. Transfer the peppers to a paper bag, fold the top closed, and let them steam for a few minutes to loosen the skin.
- Warm 1/2 inch of oil in a sizeable heavy skillet over medium-high heat.
- Rinse the peppers under cold running water to remove most of the black skin. Don't worry, the black skin is still good to eat. Remember to wash your hands thoroughly with soap and water to avoid irritation later on.
- Stuff each pepper with a generous piece of cheese, securing with a toothpick. Coat peppers with flour. Carefully fry in hot oil over medium heat for 3 to 5 minutes per side until a firm crust forms. Be patient to ensure the cheese stays inside. Once both sides are golden brown and crispy, drain on paper towels before serving.