{"id":5872,"date":"2024-11-02T11:09:39","date_gmt":"2024-11-02T11:09:39","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5872"},"modified":"2024-11-02T11:09:39","modified_gmt":"2024-11-02T11:09:39","slug":"mexican-chile-poblano-con-queso","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5872","title":{"rendered":"Mexican Chile Poblano con Queso"},"content":{"rendered":"

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Ingredients:<\/h1>\n

6-8 poblano peppers, roasted, peeled, and seeded<\/p>\n

2 cups shredded cheese (queso fresco, Monterey Jack, or a blend)<\/p>\n

1 tablespoon vegetable oil<\/p>\n

1 medium onion, sliced<\/p>\n

2 cloves garlic, minced<\/p>\n

2 medium tomatoes, diced<\/p>\n

1-2 cups chicken or vegetable broth<\/p>\n

1 teaspoon ground cumin<\/p>\n

Salt and pepper to taste<\/p>\n

Fresh cilantro, chopped (for garnish)<\/p>\n

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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
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Directions:<\/h1>\n

Roast the Poblano Peppers:<\/strong><\/p>\n

Preheat your oven to 400\u00b0F (200\u00b0C). Place the poblano peppers on a baking sheet and roast in the oven until the skins are blistered and charred, about 20-25 minutes. You can also roast them over an open flame.<\/p>\n

Once roasted, place the peppers in a plastic bag or covered bowl for 10-15 minutes to steam. This will make peeling easier. After steaming, peel off the skins, remove the seeds, and set aside.<\/p>\n

Prepare the Filling:<\/strong><\/p>\n

In a bowl, combine the shredded cheese with a pinch of salt and pepper. Stuff the roasted poblano peppers with the cheese mixture.<\/p>\n

Make the Sauce:<\/strong><\/p>\n

In a skillet, heat the vegetable oil over medium heat. Add the sliced onion and saut\u00e9 until translucent, about 5 minutes.<\/p>\n

Add minced garlic and diced tomatoes to the skillet. Cook until the tomatoes break down and release their juices, about 5 minutes.<\/p>\n

Stir in the ground cumin and add the chicken or vegetable broth. Bring to a simmer and cook for another 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.<\/p>\n

Combine and Serve:<\/strong><\/p>\n

Place the stuffed poblano peppers in a serving dish and pour the tomato sauce over them. Allow to simmer together for a few minutes to heat through.<\/p>\n

Garnish with fresh cilantro before serving.<\/p>\n

Enjoy your delicious Mexican Chile Poblano con Queso!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 6-8 poblano peppers, roasted, peeled, and seeded 2 cups shredded cheese (queso fresco, Monterey Jack, or a blend) 1 tablespoon vegetable oil 1 medium onion, sliced 2 cloves garlic, minced 2 medium tomatoes, diced 1-2 cups chicken or vegetable broth 1 teaspoon ground cumin Salt and pepper to taste Fresh cilantro, chopped (for garnish) […]<\/p>\n","protected":false},"author":1,"featured_media":5874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t