Baked Poblano Peppers Stuffed with Queso Fresco

Method

1. 1
   • poblano pepper 6

   Char the poblano peppers — Roast the poblano peppers directly over a gas flame or under a hot broiler, turning often, until the skins are blackened and blistered on all sides.

   ⏱10 min
2. 2

   Peel and seed the peppers — Transfer the roasted peppers to a bowl, cover with plastic wrap and let steam for 10 minutes, then peel off the blackened skin, cut a slit down one side and remove the seeds, keeping the peppers whole.

   ⏱10 min
3. 3
   • onion 1
   • garlic 3
   • vegetable oil 1 tbsp

   Sauté the onion and garlic — Heat the vegetable oil in a skillet over medium heat and sauté the chopped onion and garlic until soft and fragrant, about 4 minutes.

   ⏱4 min
4. 4
   • queso fresco 4¾ dl
   • ground cumin 1 tsp
   • salt to taste
   • black pepper to taste

   Make the cheese filling — Stir in the crumbled queso fresco, ground cumin, salt and black pepper, mixing until just combined, then remove from the heat and let the filling cool slightly.

5. 5
   • poblano pepper 6

   Stuff the peppers — Carefully stuff each poblano pepper with the cheese filling through the slit, pressing gently to close, and set the stuffed peppers in a greased baking dish.

   ⏱10 min
6. 6
   • milk 2½ dl
   • wheat flour 2 tbsp
   • butter 2 tbsp

   Make the béchamel — Melt the butter in a small saucepan over medium heat, whisk in the wheat flour and cook for 1 minute, then gradually whisk in the milk and simmer, stirring, until the sauce thickens into a smooth béchamel, about 5 minutes.

   ⏱5 min
7. 7
   • sour cream 2½ dl

   Add sour cream to sauce — Stir the sour cream into the béchamel until smooth, then pour the sauce evenly over the stuffed peppers in the baking dish.

   ⏱2 min
8. 8
   • poblano pepper 6

   Bake the stuffed peppers — Bake in a preheated oven at 190°C (375°F) for 20 minutes, until the sauce is bubbling and lightly golden, then serve the poblano peppers hot.

   ⏱20 min