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.

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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.

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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.

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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.

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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.

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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.

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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.

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place filled peppers on top of sauce

Gently roll up the peppers and place them in the pan on top of the sauce. 

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cover the peppers with the rest of the sauce

Cover the cheese-stuffed peppers in the pan with the rest of the sauce.

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sprinkle the top with more cheese

Cover the peppers and sauce with MORE cheese!

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bake, add toppings  and enjoy!

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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