Miguelina's Poblanos and Cheese


  • 8 ounces queso asadero
  • ½ cup all-purpose flour for coating
  • 2 cups oil for frying, or as needed
  • 4 fresh poblano chile peppers

1. Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains c...

View full recipe at SpringPad


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