Serves – 4
- Ingredients:
- 8 medium large Poblano peppers
- 1 habenero
- 2 cups – Monterey Jack cheese; shredded
- 5 oz – Queso Fresco; shredded
- 2x 14 oz cans – diced tomatoes
- 1/2x 14 oz can – chicken broth
- 1 TBSP – olive oil
- 1 large onion; chopped
- 4 cloves – garlic; finely chopped
- 2 tsp – kosher salt
- 2 tsp – ancho chili powder
- 2 tsp – hatch chili powder
- 1 tsp – chipotle chili powder
- 2 tsp – garlic powder
Preheat oven to 350°F.
For the habenero, place the pepper over a gas burner or stove coil at high to singe the skin.
For the Poblano peppers, place the whole peppers over a gas burner or stove coil at high to char blacken the whole skin. Set aside to cool enough to scrape blackened skin off with a fork. Slice the side of each poblano, remove the seeds, and stuff each poblano with the shredded cheese. Pre-grease sides and bottom of an oven-safe casserole dish. Place the poblano peppers in the casserole bottom.
Using a large saute pan at medium heat, stir the olive oil, onions, garlic and spices until just tender.
Add the tomatoes and broth. Simmer for 15 minutes. Add the habenero and use an immersion blender or food processor to puree the mixture. Pour over the stuffed poblano peppers and cook for 20 minutes.
Serves well over a bed of cheesy grits.