Batchin' It!

I tried a new recipe tonight: baked, stuffed poblanos. As I don't have a deep fryer/don't want to mess with deep frying on the stovetop, I thought I would try baking my poblano peppers instead of making chille rellenos. I consulted a few (and there are only a few) online recipes for stuffed, baked poblano peppers to see about how long I should bake them, but made up the stuffing ingredients on my own.

Here's what you'll need:

2 large poblano peppers

1 serrano pepper

3 oz cream cheese

4 oz mozzarella cheese

1 tsp ground cumin

2 tsp minced garlic

Here's what I did:

Preheat oven to 350*F. Wash all peppers. Slit poblano peppers from top to bottom so that the can be pried open. Add 1 tsp minced garlic to each pepper. Add 1/2 of the finely chopped serrano pepper to each pepper. Pry open peppers and evenly through out the pepper add 1.5 oz cream cheese to each pepper. Next, add 1.5 oz mozzarella cheese to each pepper. Place on a greased baking sheet and bake for 20-25 minutes (or until peppers are 90% soft). Remove from oven and sprinkle remaining 1 oz of mozzarella over peppers. Sprinkle a dash of ground cumin over each pepper. Place peppers in the oven and continue baking (or broiling if peppers are completely soft) until cheese is golden brown. Remove from oven and let cool for a few minutes before serving.

I think these would be go well with a side/bed of Mexican rice and an nice IPA/bitter beer to cut the spiciness of the peppers. The serrano packs a punch!