Ingredients:

  • 4 large poblano peppers
  • 1 tbsp avocado oil
  • 1 pinch kosher salt
  • 8 oz cream cheese, softened
  • 1.5 cups Monterey Jack cheese, shredded
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil. This ensures the cheese melts at the same rate the pepper softens.
  2. Rinse the poblanos and pat them completely dry. Water on the skin will steam the pepper instead of charring it.
  3. Slice a single vertical slit down the side of each pepper, leaving the stem intact.
  4. Carefully reach inside and pull out the seed pod and any white ribs. Keep the pepper whole and intact to prevent the cheese from escaping.
  5. Rub the 1 tbsp of avocado oil over the exterior of the peppers and sprinkle with a pinch of kosher salt.
  6. In a medium bowl, combine the 8 oz softened cream cheese, 1.5 cups shredded Monterey Jack, smoked paprika, cumin, minced garlic, and cilantro.
  7. Spoon the cheese mixture into each pepper, pressing it down gently. Don't overfill or the cheese will erupt like a volcano during baking.
  8. Place them on the tray and bake for 15 minutes until the skins are blistered and the cheese is golden.
  9. If you want more color, turn on the broiler for the last 2 minutes until the tops are bubbling and brown.
  10. Let them sit for 3 minutes before serving. This allows the cheese to set slightly so it doesn't run all over the plate.