Juan Diego Michels Cheese Stuffed Poblanos Recipes

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

STUFFED CHEESE POBLANOS

Steps:

• Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
• Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
• Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
• Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
• To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

JUAN DIEGO MICHEL'S CHEESE-STUFFED POBLANOS

Steps:

• Preheat broiler.
• Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
• Core tomatoes and peel garlic, then purée both with onion and salt in a blender until smooth (use caution when blending hot ingredients). Force through a large sieve into a bowl, discarding solids.
• Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot. Stir about 1/2 cup tomato sauce into oil (this reduces spattering) and, when bubbling vigorously, add remaining sauce and basil. Fry sauce, stirring occasionally, until thickened, about 10 minutes.
• Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes. Season sauce with salt.
• While sauce is simmering, preheat oven to 350°F.
• Pour sauce over stuffed chiles and bake, covered with foil, until cheese is completely melted and sauce is bubbling, about 30 minutes.

STUFFED POBLANOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
• Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
• Add stuffing to peppers and place in a baking pan.
• Bake in the preheated oven for 20 minutes.