A few weeks ago, I was craving Mexican food in the worst way.
I was sitting at my desk, dreaming about creamy enchiladas or a crispy quesadilla, and I just knew that we had to forgo pizza that Friday night in lieu of a Mexican meal.
In addition, I was feeling a little creative and didn’t feel like digging up a recipe, so I decided to make one up. The result was delicious, and we enjoyed stuffed poblano peppers on the patio with mock margaritas.
I love poblano peppers. To me, they have just enough heat to jazz up the dish but not overwhelm your taste buds. I charred mine first, but you could steam them, too.
Stuffed Poblano Peppers
4 large poblano peppers
1 lb lean ground beef
4 oz cream cheese
4 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne pepper
1 (14.5 oz) can green enchilada sauce or salsa verde
8 oz sour cream
To char peppers, hold over a gas flame or over the grill until the skin on the peppers blisters and begins to darken (you can also do this on the top rack of your oven, under the broiler). Remove from the direct heat, place in a brown paper bag and let stand for 10 minutes.
Remove from the bag and peel the top layer of flesh off. Slit the peppers lengthwise; scoop out seeds and pith.
Brown ground beef; drain fat. Add cream cheese, cheeses and spices; stir until creamy.
Stuff one quarter of the meat mixture into each pepper and press to close.
Place, seam side down, in a baking dish covered with cooking spray.
In a small saucepan, combine enchilada sauce and sour cream over medium heat. Cook, stirring frequently, until mixture is smooth and creamy. Do not let boil.
Pour sauce over peppers. Bake at 350° F for 30 minutes, or until bubbly.
Nutritional Information: Calories Per Serving: 703, Calories from Fat: 430, Fat: 48 g (28 g Saturated Fat), Cholesterol: 212 mg, Sodium: 1040 mg, Potassium: 848 mg, Carbohydrates: 14 g, Fiber: 2 g, Sugar: 4 g, Protein: 55 g.
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