Poblano Peppers stuffed with Cheese – Recipe

rellenos_cheese

Cheese stuffed Rellenos Recipe

This is one of three recipes on this blog, that involve the stuffing of fat and happy green peppers.
This recipe is a vegetatian version that satifies the taste buds need for some serious deep green peppers. I use classic rellenos peppers from Puebla. They are usually not really spicy hot. Poblano Peppers have a deep luscious green color and dense skins. Veggie and interior mexican food lovers will appreciate the fleashy intensity (sounds so meaty) of these peppers.

3 T Olive Oil
3 cloves of garlic minced
1 onion sliced
1 jalapeno chopped
1 large can of chopped or crushed tomatoes
3 T of fresh cilantro
1 t of Cumin
1.5 t of Chile Powder
1 t Paprika
1 t black pepper
8 ploblano peppers
6 oz of quezo fresco or blanco
6 oz of fresh mozzerella

Start with the sauce… using the same clay cassarole that you are going to be baking the peppers.  Saute the garlic slices in olive oil until toasty, then add chopped jalepenos, the sliced onions until golden and wilting and semi tender. Combine a large can of crushed or chopped tomatoes, cumin, chili powder, paprika, cilantro and pepper.  Add your favorite hot peppers. I am personally addicted to chipotle but it adds a very distinctive flavoring. While that is cooking cut a slit and a T down the peppers. Remove the seed and the core. I like to fill with 2 cheeses.. a nice smooth mozerella, fresh if available easily… and a mexican fresco cheese that is dry and salty.  Packaged mozzarella or quesa blanco works if you do not have many options….. its all yummy. I don’t usually use salt so these cheases and the canned tomatoes usually add all the salt you need. Avoid any tomatoes that use sugars. Kills the whole experience. Take your chosen cheese and cut is into slices or chunks. Ideal I mix a mexican cheese and a mozzerella, smooth and salty.. stuff each pepper and pour your tomatoe sauce over the stuffed cheese peppers. Cook 45 min to 1 hour get peppers melt tender.  Serve with rice or grain of your choice… cous cous or quinoa works for healther set.

Please share your favorite recipes and experience cooking with clay cookware from around the world.