Ingredients & Substitutes

Instructions

1. 1

   Carefully roast 4 large poblano peppers over an open flame or under a broiler until the skin is charred and blistered, then place them in a bowl, cover with plastic wrap for 10 minutes, and peel off the skin and remove the seeds, keeping the peppers whole.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat, then sauté 0.5 large white onion, finely diced, for 5 minutes until softened, and add 2 cloves of minced garlic and 2 medium diced tomatoes, cooking for another 3 minutes.

3. 3

   Remove the skillet from heat and mix in 1 cup of crumbled queso fresco, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper to create the filling.

4. 4

   Carefully stuff each of the 4 peeled poblano peppers with an equal amount of the queso fresco and tomato mixture.

5. 5

   In the same skillet, or a clean one, heat the remaining 1 tablespoon of olive oil over medium heat, then whisk in 1 cup of chicken broth, 0.5 cup of heavy cream, 1 teaspoon of ground cumin, and 0.5 teaspoon of smoked paprika, bringing the sauce to a gentle simmer.

6. 6

   Carefully place the 4 stuffed poblano peppers into the simmering cream sauce, cover, and cook for 15-20 minutes, allowing the flavors to meld and the peppers to heat through.

7. 7

   Garnish the dish with 0.25 cup of fresh chopped cilantro before serving.