Real Recipes From Real Home Cooks ®

stuffed poblanos, millie's

(1 rating)
Recipe by
Millie Johnson
Valley Head, AL

We love Mexican inspired dishes and this is my latest creation. It was fantastic ! It was a big hit with my hubby. If you like Mexican food, you will LOVE this !

(1 rating)
yield 4 serving(s)
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For stuffed poblanos, millie's

  • 4
    poblanos (mine was huge so i just did three)
  • 1 1/3 lb
    ground chuck
  • 1 can
    green enchilada sauce (10-12 ounces)
  • 1/2 c
    diced onion
  • 1/4 c
    diced bell pepper ( i keep some diced and frozen in the freezer)
  • 1
    minced jalapeno, seeds removed. *use gloves !
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
    tomato powder or tomato paste
  • 1 tsp
  • 1/2 tsp
    cayenne pepper
  • 1 Tbsp
    oil ( i used coconut oil)
  • salt and pepper to taste
  • 10 oz
    white mexican melting cheese
  • 7 oz

How To Make stuffed poblanos, millie's

  • 1
    Blister peppers. I used my stovetop but you can do it under the broiler or on the grill.
  • 2
    Put in a covered bowl to sweat for a few minutes. (Makes the skin easy to come off)
  • 3
    * use gloves Peel skins off by scraping with dull side of knife or just use your hands and rub/pull off.
  • 4
    Make slit in center and clean out seeds. Set aside.
  • 5
    Shred or cube cheese and set aside.
  • 6
    Brown the ground chuck, drain and set aside.
  • 7
    In same skillet, add the oil and sauté the onions, bell pepper and jalapeno till onions are translucent, then add the minced garlic and sauté for another 30 seconds.
  • 8
    Return meat to skillet and add half the can of the green enchilada sauce, water, cumin, cayenne, tomato powder/paste. Add salt and pepper to taste. Reduce heat and simmer till liquid is absorbed.
  • 9
    Spray a baking pan with non-stick spray. Pour a small amount of enchilada sauce in the bottom.
  • 10
    Stuff peppers with meat mixture and then pour the rest of the enchilada sauce over the top. Bake on 350F for 45 minutes.
  • 11
    Add milk and shredded/cubed cheese to saucepan and heat on med low till cheese is melted.
  • 12
    Pour cheese sauce over peppers and serve.