Stuffed Poblano Peppers Bobby Flay
If you love Mexican food, you'll want to try these stuffed poblano peppers from renowned chef Bobby Flay.
Ingredients
- 6 Poblano peppers (You can use "regular" peppers instead)
- 1 cup Monterey Jack cheese (shredded)
- 1/4 cup Diced onion
- 2 tbsp Chopped cilantro
- 1 Jalapeño pepper (seeded and finely chopped)
- 1 teaspoon Ground cumin
- Salt and pepper
- 1/4 cup All-purpose flour
- 2 Eggs
- 1/4 cup Bread crumbs
- Vegetable oil for frying
- Salsa and Sour cream (for serving)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix Monterey Jack cheese, diced onion, chopped cilantro, jalapeño pepper, and ground cumin. Season mixture with Salt and pepper to taste.
- Cut a slit down the centre of each poblano pepper, being careful not to cut through. Stuff each pepper with the cheese mixture.
- In a shallow dish, whisk together flour and eggs. In another shallow dish, add bread crumbs. Dip each pepper in the flour mixture, then the egg mixture, and coat with bread crumbs.
- Heat vegetable oil in a large skillet over medium heat. Add stuffed peppers and cook until evenly browned, about 2 minutes per side.
- Transfer peppers to a baking sheet and bake until cheese is melted and bubbly about 25 minutes.
- Serve immediately with salsa and sour cream, if desired.
- Enjoy!