The whole world needs more poblano peppers, those earthy, grillable, tasty, awesome chili peppers that are the perfect vessels for many a delicious stuffing. Patty was in the mood for something a little decadent and the first thing that popped into my mind was cream cheese. Cream cheese? Really? I have no idea why. There are so many dedadent options around. Decadence abounds! But once the cream cheese train started rolling, I couldn't get off, so the idea snowballed into the recipe you see below.
One key with this recipe is the grilling. I have instructions below for grilling the poblanos, but I've also written up more detailed instructions here - How to Grill Poblano Peppers - for your reference if you have further questions. Grilling your poblano peppers allows you to peel off the skins, and it softens up the peppers, reducing the sugars and amino acids within, bringing out entirely new flavors. Seriously, there is something transcendent about a roasted chili pepper that you'll never get anywhere else.
Once you grill or roast the pepper and peel off the skin, get your cream cheese mixture all up inside that crazy grilled poblano and either toss it back on the grill for the cheeses to melt, or pop it in the oven, per below. If you don't feel like grilling - or maybe it's just too cold outside if you're finding this recipe in the winter - try roasting them in the oven instead. How to Roast Peppers. You might need to vary up the amount of stuffing based on the size of the poblano peppers.
Patty's Perspective: Yummy, ooey-gooey deliciousness. Mike was worried this would be too cream-cheesy, but it was out of this world for me. Bring on the cheese! Who doesn't love cheese? I have Wisconsin in my blood.
Cream Cheese Stuffed Poblano Peppers
- 4 poblano peppers
- A bit of olive oil, or a spray oil
- 8 ounces cream cheese, softened
- 4 ounces shredded white cheddar cheese
- 1 tablespoon spicy chili powder
- 1 teaspoon garlic powder
- ½ tablespoon ground cumin
- Salt and pepper to taste
- Juice from 1 lime
- Chopped cilantro for garnish
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins.
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!