Miguelina's Poblanos and Cheese

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Stem, core, and seed peppers; discard stems, cores, and seeds.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.'}

📊 Nutrition Facts

Per serving (4 servings total)