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.
next step
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.
next step
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.
next step
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.
next step
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.
next step
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.
next step
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.
next step
place filled peppers on top of sauce
Gently roll up the peppers and place them in the pan on top of the sauce.
next step
cover the peppers with the rest of the sauce
Cover the cheese-stuffed peppers in the pan with the rest of the sauce.
next step
sprinkle the top with more cheese
Cover the peppers and sauce with MORE cheese!
next step
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!