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Recipes
Shopping list
Ingredients
- 4 oz jalapeño (or chive) cream cheese
- 2 large poblano peppers (about 8 oz)
- 3 oz cured chorizo
- 2 oz quesadilla cheese
- 2 oz crumbled queso fresco
Steps
- Set cream cheese out to soften. Preheat grill (or grill pan) on medium. Cut poblanos in half lengthwise and remove seeds and membranes. Discard chorizo casing; chop chorizo finely. Shred quesadilla cheese.
- Combine cream cheese, chorizo, and quesadilla cheese. Divide mixture evenly among poblano halves.
- Arrange poblanos cheese-side up on grill. Grill 6–8 minutes until poblanos are tender and filling is 165°F. Remove from grill carefully and arrange on serving platter. Sprinkle with queso fresco and serve.
Other Preparation Methods
- Sauce/Dip: Place in food processor bowl: 1 large poblano pepper, ½ teaspoon garlic salt, 1 tablespoon lime juice, and ¼ cup each mayonnaise, crumbed queso fresco, and fresh cilantro leaves. Process until blended and smooth.
- Pickle: Slice 1 large poblano pepper into ½-inch-thick rings and place in bowl. Place 6 smashed garlic cloves, 2 teaspoons kosher salt, and ½ cup each water and white vinegar in medium saucepan and bring to a boil. Pour mixture over peppers; cover and chill.
Amount per ¼ recipe serving: Calories 230, Total Fat 17g, Sat Fat 8g, Trans Fat 0g, Chol 50mg, Sodium 670mg, Total Carb 9g, Fiber 1g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 11g, Vitamin D 0%, Calc 15%, Iron 6%, Potassium 2%