how to make
roast the poblano peppers under the broiler
Place poblano peppers on a baking sheet lined with foil. Put on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
steam roasted peppers in a bag
Once roasted, remove the peppers from the oven and place them in a sealable plastic bag for 10 minutes to steam.
prepare salsa sauce in a saucepan
While the peppers are
roasting/steaming, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
blend sauce in a food processor
Add the sauce to a food
processor and pulse a few times to smooth out the sauce
but still leave a few chunks of veggies.
add sauce to oven-safe pan or skillet
Place about 2/3 of the sauce to the bottom of a cast iron skillet or oven-safe pan/dish.
remove skin & seeds from poblano peppers
After 10 minutes, cut a slit in the side of the peppers and remove the seeds and top stem. Peel off as much of the charred skin as you can.
fill peppers with cheese mixture
Open each pepper and fill with a generous amount of cheese. I used a mix of queso fresco, sharp cheddar and mozzarella.
place filled peppers on top of sauce
Gently roll up the peppers and place them in the pan on top of the sauce.
cover the peppers with the rest of the sauce
Cover the cheese-stuffed peppers in the pan with the rest of the sauce.
sprinkle the top with more cheese
Cover the peppers and sauce with MORE cheese!
bake, add toppings
Bake in the oven for 25 minutes. Remove the pan from the oven and top with chopped green onion, avocado, and sour cream. Serve with tortilla chips and enjoy!
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