Ingredients
Scale
- 4 large poblano peppers
- 8 oz cream cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 cloves garlic
- 1/4 cup fresh chives
- Salt and pepper
Instructions
- Char the poblano peppers over flame until the skin is blackened. Place in a plastic bag to steam for about 10 minutes.
- Carefully peel off the charred skin and make a small slit to remove seeds while keeping the peppers intact.
- In a mixing bowl, combine cream cheese, Monterey Jack cheese, half of the cheddar cheese, sour cream, minced garlic, and chives until smooth.
- Fill each pepper with the cheese mixture and place upright in a baking dish.
- Top with remaining cheddar cheese and bake at 425°F for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg