Cheddar, Bacon,& Barley Stuffed Poblano Dill Sauce

Tiffany Bannworth


These poblanos add a little spicy flare, but the cooling sauce makes someone of anyone's palate able to appreciate all the flavors.



★★★★★ 1 vote

30 Min
40 Min



  • 6
    poblanos, tops and seeds removed
  • 4 c
    barley, recently boiled in beef broth
  • 1/2 lb
    bacon diced
  • 1 lb
    sharp cheddar, shredded
  • 1
    yellow onions, diced
  • 2 Tbsp
    garlic, chopped
  • ·
    salt and pepper to taste
  • 1/2 c
    water for basting

  • 1/2 c
    heavy cream
  • 4 oz
    cream cheese
  • 1/4 c
    monchego cheese
  • 2 Tbsp
  • 1 tsp
    celery salt

How to Make Cheddar, Bacon,& Barley Stuffed Poblano Dill Sauce


  1. In a mixing bowl, mix all POBLANOS ingredients, save the POBLANOS and water.
  2. Stuff into each POBLANO until all the mixture is used.
  3. Place in a tall casserole dish, so that each POBLANO is standing upright. I used a circular one, like the one used in baking panettone.
  4. Pour water into the bottom of dish.
  5. Bake at 375F for 30-40 minutes, basting every 10 minutes.
  6. To prepare sauce, place all sauce ingredients in saucepan. Whisk over a low/medium heat for about 10 minutes.
  7. Serve a POBLANO per person with a small ladle of sauce atop.

Printable Recipe Card

About Cheddar, Bacon,& Barley Stuffed Poblano Dill Sauce

Course/Dish: Other Main Dishes Pork
Regional Style: Mexican

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