Hey there, my friend 👋. You’re about to make the most delicious queso stuffed poblanos ever. The reason I roast my poblanos first is because it makes them smoky and brings out their natural sweetness.
And guess what? I’ve got a simple trick that makes stuffing them way easier and keeps the cheese from oozing out all over the place. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Baking sheet
- Parchment paper or aluminum foil
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon for stuffing
- Skillet
- Tongs
- Cheese grater
- Oven or broiler
Important Info
- Servings: 4 stuffed poblanos
- Estimated Cost to make this recipe: Around $10-$12 depending on your ingredients
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Additional time: None
- Calories per serving: About 320 per stuffed poblano
- Cook method: Baking
- Season: Best in summer and fall when poblanos are in peak season
- Courses: Main Course, Side Dish
- Cuisine: Mexican
- Diets: VegetarianDiet, GlutenFreeDiet
How to Make Queso Stuffed Poblanos
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup black beans (optional, drained and rinsed)
- ½ cup corn kernels (optional, fresh or frozen)
- ¼ cup chopped cilantro
- 2 tablespoons diced red onion
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Poblano peppers | Bell peppers (milder), Anaheim peppers (spicier) |
| Monterey Jack cheese | Mozzarella or Pepper Jack |
| Cheddar cheese | Colby Jack or Mexican blend cheese |
| Black beans | Pinto beans or refried beans |
| Corn kernels | Diced zucchini or chopped tomatoes |
| Cilantro | Parsley or green onions |
Instructions
- Roast the poblanos – Preheat your oven to 400°F (200°C). Place the poblanos on a baking sheet lined with parchment paper. Rub them with a little olive oil and roast for 15 minutes, turning halfway, until the skin is blistered.
- Steam and peel – Remove the poblanos from the oven and place them in a bowl. Cover with a plate or plastic wrap and let them steam for 5 minutes. Once they’re cool enough to handle, peel off the loose skin.
- Make a slit and remove seeds – Use a knife to cut a lengthwise slit in each poblano. Gently remove the seeds while keeping the pepper intact.
- Prepare the filling – In a bowl, mix the cheeses, cumin, smoked paprika, garlic powder, salt, black pepper, black beans, corn, cilantro, and red onion.
- Stuff the poblanos – Spoon the filling into each pepper, gently pressing to fit as much as possible without tearing the skin.
- Bake – Place the stuffed poblanos back on the baking sheet and bake at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly.
- Serve – Let them cool slightly, then dig in while they’re warm and gooey.
Helpful Tips
- If you don’t want to roast poblanos in the oven, you can char them over an open flame on the stovetop for a smokier flavor.
- Want a crispy top? Sprinkle a little extra cheese on top before baking.
- If your poblanos are too soft after roasting, use a spoon to hold them open while stuffing.
- Store leftovers in an airtight container in the fridge. Reheat in the oven for the best texture.
- Add cooked ground beef or shredded chicken if you want a protein boost.
What to Serve with Queso Stuffed Poblanos
These poblanos are great on their own, but if you want to make it a full meal, try serving them with:
- Cilantro lime rice – The fresh citrus balances the cheesy goodness.
- Guacamole and tortilla chips – A classic pairing.
- Refried beans – Adds more heartiness to the meal.
- Fresh salsa or pico de gallo – A fresh, tangy contrast to the richness of the cheese.
How Do You Serve the Recipe?
I like to serve these stuffed poblanos on a warm plate with a side of sour cream or avocado slices. A drizzle of hot sauce takes them up a notch. If you have a cast-iron skillet, you can serve them straight from it to keep them warm longer.
Where Do You Serve This Recipe the Most?
These are perfect for:
- Weeknight dinners – Quick, easy, and satisfying.
- Potlucks – Make a big batch and keep them warm in the oven.
- Game day snacks – They’re cheesy and handheld, so they’re great for a party.
- Meatless Monday meals – A great vegetarian main dish.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving them within 2 hours, keep them loosely covered on the counter.
Refrigeration
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes.
Freezing
- Place stuffed poblanos in a freezer-safe dish and cover with plastic wrap, then foil.
- Freeze for up to 3 months.
- When ready to eat, thaw in the fridge overnight and bake at 375°F (190°C) until warmed through.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can roast and stuff the poblanos a day ahead. Just store them covered in the fridge and bake when ready to serve.
Are poblanos spicy?
Poblanos have a mild heat, much less than jalapeños. If you want a milder version, use bell peppers instead.
Can I make these dairy-free?
Yes, swap the cheese for a dairy-free alternative like cashew cheese or vegan shredded cheese.
What’s the best cheese for stuffing poblanos?
A mix of Monterey Jack and cheddar melts well and adds great flavor. If you want a more authentic taste, try Oaxaca cheese.
Can I air fry these instead of baking?
Yes! Air fry at 375°F (190°C) for 8-10 minutes until the cheese is melted and the poblanos are slightly crispy.
Meta Description
Queso stuffed poblanos recipe – roasted poblanos filled with gooey cheese, black beans, and spices. A simple, delicious, and easy-to-make Mexican dish.