This is one of my favorite meals & a super easy one! Another plus, there is no frying involved – so it is healthier and easier!

Ingredients:

• Poblanos (1-2 per person + extras for leftovers)
• A white melting cheese (I use La Morentia Queso Quesadilla cheese but anything similar will work or mozzarella)
• Mexican Crema
• Cilantro

Sauce Ingredients:

• Canola or Vegetable Oil (1-2 tablespoons)
• Roma Tomatos (about 6)
• Jalapeños (1 or more depending on how spicy you want the sauce)
• Onion (1 medium)
• Garlic (4-5 cloves)
• Flour (2-3 tablespoons depending on how thick you want the sauce)
• A dash of cinnamon
• A dash of nutmeg
• A dash of oregeno
• Salt (salt as you go to your taste)
• Pepper
• Water

First I make the sauce since it takes longer. Add the oil to a pan and put on medium heat. Then blend up the onion and garlic in a food processor (or blender or chop finely by hand). Once the oil is hot add the garlic and onion mixture to the pot and lower the heat. Let the onion and the garlic sauté for about 10 minutes or until the onions become translucent, then add the flour and cook for another minute or so. Add the flour, garlic, onion mixture back to the food processor and add in your tomato and jalapeños (cut and devein the jalapeños and cut the tomatoes into quarters for easier blending). Blend until mixture is incorporated to your liking & make sure to add some salt! Add mixture back to the pan and add about 4 cups of water. Bring this to a simmer and add a dash of oregeno, nutmeg, and cinnamon (if you don’t have any of these just skip). Taste and add salt and pepper as needed. Leave on low heat with a lid on for 30-45 minutes, then get started on the peppers.

Now work on the pobalnos – turn your oven on broil and stick the poblanos in turning them every 5 minutes to get a char on the skin. This will help you peel the skin off of the pepper. Once you have each side charred take the peppers out to cool down before peeling the skin off (do your best peeling it – I end up leaving some skin that doesn’t come off easy). Make sure to turn the oven back down to 350 degrees once the peppers are out. Then cut a slit in the pepper and run it under some cold water while you remove the seeds in the inside of the poblanos. Next, put the peppers in a baking dish and fill the peppers (where you cut the slit) with your cheese. Pour the sauce you made over the peppers in the baking dish and I like to add a little bit of cheese on top of each of the poblanos. Place in the oven for about 20-30 minutes until the sauce is bubbling and the cheese is melty and a little browned on the top.

Serve with Mexican Crema and cilantro and a side of Mexican rice and homemade refried beans.

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