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| Copyright Thomas Saaristo All Rights Reserved |
| Cheese Stuffed Poblanos |
Ingredients
For the peppers
4 poblano peppers
2 cups shredded Chihuahua cheese, or Monterey Jack, with or without peppers.
coarse salt
freshly ground black pepper
Extra Virgin olive oil
For the tomato sauce
4 tomatoes
2 cloves garlic
splash of olive oil
coarse salt
freshly ground black pepper
2 teaspoons dried oregano
1/2 teaspoon dried thyme
Vermouth, white wine, or water
Method
Make the sauce
Put all of the ingredients into the bowl of a food processor or into a blender. Puree. Pour
the mixture into a small sauce pan and put over medium low heat. Thin the sauce with
Vermouth, white wine, or water.
Make the peppers
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, sprinkle with
salt and pepper, drizzle with olive oil. Roast the peppers over a gas flame or electric coil
until the skin is blackened all over. Let cool until comfortable enough to handle. Rub skin
off the 4 peppers. Carefully slice a pocket along the side of each pepper. Remove the
seeds. Divide the cheese among the peppers, stuffing each. Put the peppers on the
parchment-lined sheet. Bake at 375 for 10 to 12 minutes or until the cheese is hot,
melted, and oozing out of the peppers.
Assemble
Pour the hot tomato sauce into the bottom of 4 shallow bowls. Put one cheese-stuffed
pepper into each of the four bowls. Drizzle the tomato sauce with a little olive oil. Serve
hot.
For the peppers
4 poblano peppers
2 cups shredded Chihuahua cheese, or Monterey Jack, with or without peppers.
coarse salt
freshly ground black pepper
Extra Virgin olive oil
For the tomato sauce
4 tomatoes
2 cloves garlic
splash of olive oil
coarse salt
freshly ground black pepper
2 teaspoons dried oregano
1/2 teaspoon dried thyme
Vermouth, white wine, or water
Method
Make the sauce
Put all of the ingredients into the bowl of a food processor or into a blender. Puree. Pour
the mixture into a small sauce pan and put over medium low heat. Thin the sauce with
Vermouth, white wine, or water.
Make the peppers
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, sprinkle with
salt and pepper, drizzle with olive oil. Roast the peppers over a gas flame or electric coil
until the skin is blackened all over. Let cool until comfortable enough to handle. Rub skin
off the 4 peppers. Carefully slice a pocket along the side of each pepper. Remove the
seeds. Divide the cheese among the peppers, stuffing each. Put the peppers on the
parchment-lined sheet. Bake at 375 for 10 to 12 minutes or until the cheese is hot,
melted, and oozing out of the peppers.
Assemble
Pour the hot tomato sauce into the bottom of 4 shallow bowls. Put one cheese-stuffed
pepper into each of the four bowls. Drizzle the tomato sauce with a little olive oil. Serve
hot.
