Chilaquiles Stuffed Poblano Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375���F (190���C).
• STEP 2.Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
• STEP 3.Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
• STEP 4.Peel the skin off the peppers, cut a slit down the side, and remove the seeds and membranes.
• STEP 5.In a large skillet, heat oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 6.Add the chilaquiles and tomato sauce to the skillet and cook for 5 minutes, stirring occasionally.
• STEP 7.Stuff the roasted poblano peppers with the chilaquiles mixture and place them in a baking dish.
• STEP 8.Top the stuffed peppers with shredded cheese and bake for 15-20 minutes, until the cheese is melted and bubbly.
• STEP 9.Serve the chilaquiles stuffed poblano peppers hot, garnished with fresh cilantro and a squeeze of lime juice.

Cooking Tips

• If you can't find poblano peppers, you can use bell peppers instead.
• For a spicier version, you can add diced jalapenos or serrano peppers to the chilaquiles mixture.
• Serve the stuffed peppers with a side of Mexican rice and refried beans for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed peppers in a baking dish and bake at 350���F (175���C) until heated through.
• Serve the chilaquiles stuffed poblano peppers as a main dish or as a side dish with grilled meat or fish.