Introduction:
Get ready to embark on a culinary journey filled with bold flavors and vibrant colors—Stuffed Poblano Peppers with Cilantro Lime Crema. This delightful dish combines the earthy heat of poblano peppers with a savory stuffing and a zesty cilantro lime crema for a taste sensation that will tantalize your taste buds. Whether you’re craving a satisfying weeknight dinner or planning a festive fiesta with friends, these stuffed poblano peppers are sure to be a hit. Let’s dive into the recipe and discover how to create this irresistible dish that celebrates the flavors of Mexican cuisine.
Ingredients:
For the stuffed poblano peppers:
- 4 large poblano peppers
- 1 cup cooked rice (white or brown)
- 1 cup cooked black beans
- 1 cup cooked corn kernels (fresh, canned, or frozen)
- 1 cup shredded cooked chicken or cooked ground beef (optional)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite melting cheese)
For the cilantro lime crema:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the poblano peppers on the prepared baking sheet and roast them in the preheated oven for 15-20 minutes, or until the skins are blistered and charred. Remove from the oven and let them cool slightly.
- While the peppers are roasting, prepare the filling. In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant, about 2-3 minutes.
- Add the cooked rice, black beans, corn, shredded chicken or beef (if using), ground cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes, until heated through.
- Carefully slit each poblano pepper lengthwise and remove the seeds and membranes, being careful not to tear the peppers.
- Stuff each poblano pepper with the filling mixture, pressing it down gently to pack it in.
- Sprinkle shredded cheese on top of each stuffed poblano pepper.
- Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- While the peppers are baking, prepare the cilantro lime crema. In a small bowl, combine the sour cream or Greek yogurt, fresh lime juice, chopped cilantro, salt, and pepper. Stir until well combined.
- Remove the stuffed poblano peppers from the oven and let them cool slightly before serving.
- Drizzle the cilantro lime crema over the stuffed poblano peppers just before serving.
- Serve the stuffed poblano peppers with cilantro lime crema as a delicious and flavorful main dish or appetizer.
- Enjoy the smoky, spicy flavors of the stuffed poblano peppers paired with the creamy, tangy cilantro lime crema!