Chef Lou Rice, Springfield Division
A little less traditional in the fact that these are not battered, breaded or coated in egg white, but simply grilled so the pepper flavor is more pronounced.
- 4 large poblano peppers
- 1 tbsp cooking oil
- 1 cup Mexican cheese, shredded (Chihuahua)
- ½ cup Oaxaca cheese, shredded
- 2 tbsp Cotija cheese grated
- 3 cups enchilada sauce (canned is fine)
- 8 flour tortillas
- 8 fresh lime wedges
- Pre-heat charbroil/grill to high. If there is no grill, this can be done over a burner on medium flame. Oil the outside of poblano peppers and place on grill. Grill each side of peppers until outsides start to char. Place charred peppers into plastic bags and allow to steam for about 10 minutes. Carefully remove skin from steamed peppers. You may use paper towels to help, but do not wash off with water. Little bits of skin left on are fine. Cut a slit in the peppers and remove seeds and membranes. Fill each with Chihuahua cheese and place in a baking dish. Pour on enchilada sauce and top with Oaxaca cheese. Place in preheated, 375 F oven for about 15 minutes or until cheese is melted and bubbly. Serve with warmed tortillas and lime wedges.
- Servings: 4
- Type: Lunch, Dinner, Entree
- Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
- Tags: Dinner, Entrée, Lunch, Mexican