Stuffed Chiles de Agua with Cheese & Herbs
Roasted poblano-style chiles stuffed with queso oaxaca and epazote, finished in a quick tomato sauce. Vegetarian, handheld, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 4 whole chiles de agua or poblano peppers
- 6 oz queso oaxaca or fresh mozzarella, torn into strips
- 1 can (14 oz) canned crushed tomatoes
- ½ medium white onion, thinly sliced
- ¼ cup epazote or fresh cilantro, roughly chopped
- 1 whole jalapeño, seeded and minced (optional)
- 2 tbsp vegetable oil for frying
Instructions
- 1
Char peppers directly over a gas flame or under the broiler until blackened all over, about 4 minutes per side.
- 2
Place charred peppers in a plastic bag for 5 minutes to steam, then peel away the skin carefully under cool running water.
- 3
Make a slit along one side of each pepper and carefully remove seeds without tearing. Stuff each with cheese and a pinch of epazote.
- 4
Heat oil in a large skillet over medium-high. Fry stuffed peppers 2 minutes per side until golden and crispy on the outside.
- 5
Pour crushed tomatoes into the skillet around the peppers. Add sliced onion, jalapeño if using, and a pinch of salt.
- 6
Simmer 5 minutes until sauce thickens slightly. Top with remaining epazote and serve immediately with the sauce spooned over.
Tools you’ll need
- kitchen tongs
- 12-inch skillet with lid
- small knife
- plastic bag
- cutting board
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