Fiesta Cheese-Stuffed Poblano Peppers
Dive into a vibrant fusion of comfort food and zesty Mexican flavors with these Fiesta Cheese-Stuffed Poblano Peppers. Each pepper is generously filled with creamy mac and cheese, blending gooey Monterey Jack and sharp Cheddar cheeses with a medley of sautéed vegetables and spices. Baked to perfection and served with a warm, zesty tomato salsa, these stuffed chiles relish every bite of cheesy goodness with a delightful kick. Whether for a party or a cozy family dinner, this dish brings a festive touch to any occasion!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
unsalted butter
4 tablespoons (divided)
red onions
2 cups (small diced, divided)
garlic cloves
4 cloves (finely chopped, divided)
red bell pepper
1 (chopped)
jalapeno chili
1 (chopped)
chili powder
2 teaspoons (divided)
all-purpose flour
2 tablespoons
milk
2 1/2 cups
Monterey Jack pepper cheese
2 cups (shredded, plus 1 cup for topping)
Cheddar cheese
1 1/2 cups (shredded, plus 1 cup for topping)
elbow macaroni
8 ounces (cooked for 6 minutes, drained and rinsed with cool water)
kosher salt
(to taste)
ground black pepper
(to taste)
large poblano peppers
8 (roasted and peeled)
olive oil
2 tablespoons
crushed tomatoes
1 (14 ounce) can
salsa
1/2 cup
pico de gallo
1 cup (small diced, for garnish)
cilantro
1/4 cup (finely chopped, for garnish)
Instructions
1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a large skillet set over medium heat, melt 2 tablespoons of butter. Add 1 cup of diced red onions, 2 cloves of minced garlic, chopped red bell pepper, and jalapeno. Cook until the vegetables become softened, about 5 to 8 minutes.
3
Melt the remaining 2 tablespoons of butter in the skillet, then add 1 teaspoon of chili powder and the flour. Stir everything well, then gradually whisk in the milk. Raise the heat to medium-high and bring the mixture to a simmer, cooking until it thickens, approximately 3 to 5 minutes.
4
Stir in 2 cups of shredded Monterey Jack pepper cheese and 1 1/2 cups of shredded Cheddar cheese, mixing until fully melted. Fold in the cooked macaroni and season with kosher salt and ground black pepper to taste. Remove from heat and set aside.
5
For the poblanos, carefully slice each pepper to create an opening, ensuring the stem remains intact. Gently rinse the inside to remove any seeds. Fill each pepper with the macaroni and cheese mixture, bringing the edges of the poblano to meet in the middle. Place them seam-side down on the prepared baking sheet. Top with the remaining 1 cup of each shredded cheese.
6
Bake in the preheated oven for about 15 to 20 minutes or until the cheese topping is melted and bubbly.
7
While the peppers are baking, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté 1 cup of onions and 2 cloves of minced garlic until softened, around 3 to 5 minutes. Stir in the crushed tomatoes and salsa, bringing the sauce to a gentle simmer.
8
To serve, ladle approximately 1/2 cup of warm sauce onto a plate, add a stuffed poblano on top, and finish with a sprinkle of diced pico de gallo and freshly chopped cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiesta Cheese-Stuffed Poblano Peppers?
Fiesta Cheese-Stuffed Poblano Peppers are a vibrant fusion dish consisting of roasted peppers filled with creamy mac and cheese, mixed with sautéed vegetables and spices.
What types of cheese are used in the filling?
The recipe calls for a blend of shredded Monterey Jack pepper cheese and sharp Cheddar cheese.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C).
How long do the stuffed peppers need to bake?
Bake the peppers for approximately 15 to 20 minutes or until the cheese topping is melted and bubbly.
What vegetables are sautéed for the macaroni filling?
The filling includes diced red onions, minced garlic, chopped red bell pepper, and jalapeno.
How do I prepare the poblano peppers for stuffing?
Carefully slice each roasted and peeled pepper to create an opening while keeping the stem intact, then rinse the inside to remove any seeds.
What kind of pasta is recommended for this recipe?
The recipe specifies using elbow macaroni.
How long should the macaroni be cooked before adding it to the cheese?
The macaroni should be cooked for 6 minutes, then drained and rinsed with cool water.
How is the cheese sauce thickened?
The sauce is thickened by creating a roux with butter and all-purpose flour before gradually whisking in milk.
What ingredients are needed for the serving sauce?
The serving sauce is made from olive oil, onions, garlic, crushed tomatoes, and salsa.
How do you plate the stuffed peppers?
Ladle approximately 1/2 cup of warm tomato sauce onto a plate, place a stuffed poblano on top, and garnish with pico de gallo and cilantro.
What garnishes are used for this dish?
The dish is finished with a sprinkle of diced pico de gallo and freshly chopped cilantro.
How many poblano peppers are needed?
The recipe calls for 8 large poblano peppers.
What spices are used for seasoning?
Chili powder, kosher salt, and ground black pepper are used for seasoning.
How much milk is required for the macaroni filling?
You will need 2 1/2 cups of milk for the filling.
Should the baking sheet be prepared in a specific way?
Yes, the baking sheet should be lined with parchment paper.
How much butter is used in total?
The recipe uses 4 tablespoons of unsalted butter, divided between sautéing and making the sauce.
Is this recipe spicy?
The recipe includes jalapeno and Monterey Jack pepper cheese, which provide a delightful kick, though heat levels can vary.
Can I use store-bought salsa for the sauce?
Yes, the recipe suggests using 1/2 cup of salsa mixed with crushed tomatoes.
How do I ensure the peppers stay closed during baking?
The recipe recommends placing the stuffed peppers seam-side down on the baking sheet.
What is the total ingredient count for this recipe?
There are 19 ingredients required for this dish.
How much cheese is used for the topping?
One extra cup each of shredded Monterey Jack and Cheddar cheese is used for the topping.
What is the role of the crushed tomatoes?
Crushed tomatoes are simmered with onions, garlic, and salsa to create a warm sauce to serve with the peppers.
How much red onion is needed in total?
The recipe requires 2 cups of small diced red onions, divided between the filling and the sauce.
How much garlic is used?
A total of 4 cloves of finely chopped garlic are used, divided between the filling and the sauce.
What is the description of this dish's flavor profile?
It is described as a fusion of comfort food and zesty Mexican flavors with cheesy goodness.
How should the onions and garlic for the sauce be prepared?
They should be sautéed in olive oil for 3 to 5 minutes until softened.
What size can of crushed tomatoes is needed?
A 14-ounce can of crushed tomatoes is required.
Is there meat in this recipe?
No, this is a veggie-focused dish using macaroni and cheese as the filling.
What should I do after whisking the milk into the roux?
Raise the heat to medium-high and bring the mixture to a simmer, cooking until it thickens, for about 3 to 5 minutes.