Juan Diego Michel's Cheese-Stuffed Poblanos Recipe

Name: Juan Diego Michel's Cheese-Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 small or 8 large fresh poblano chiles (2 1/2 to 3 pounds), roasted, peeled, and seeded, leaving chiles whole; 3 tablespoons unsalted butter, well softened; 1 pound Monterey Jack cheese, cut into 1/2-inch cubes; 1 cup green seedless grapes (3/4 pound); 1/2 cup plus 2 tablespoons vegetable oil; 1 large or 2 small ripe (black) plantains, peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices; 2 1/2 pound tomatoes (8 medium); 1 medium white onion, quartered; 2 large garlic cloves, left unpeeled; 1 teaspoon salt; 2 tablespoons chopped fresh basil; 1 large or 2 small firm-ripe mangoes (1 pound total), peeled, pitted, and cut into 1/2-inch cubes; Accompaniment:Mexican rice with mint

Servings: persons

16 small or 8 large fresh poblano chiles (2 1/2 to 3 pounds), roasted, peeled, and seeded, leaving chiles whole
3 tablespoons unsalted butter, well softened
1 pound Monterey Jack cheese, cut into 1/2-inch cubes
1 cup green seedless grapes (3/4 pound)
1/2 cup plus 2 tablespoons vegetable oil
1 large or 2 small ripe (black) plantains, peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices
2 1/2 pound tomatoes (8 medium)
1 medium white onion, quartered
2 large garlic cloves, left unpeeled
1 teaspoon salt
2 tablespoons chopped fresh basil
1 large or 2 small firm-ripe mangoes (1 pound total), peeled, pitted, and cut into 1/2-inch cubes
Accompaniment:Mexican rice with mint

1
Preheat broiler.
2
Broil tomatoes, onion, and garlic in a foil-lined shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, about 5 minutes for garlic, 12 to 15 minutes for onion and tomatoes (flesh should be soft).
3
Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
4
Core tomatoes and peel garlic, then puree both with onion and salt in a blender until smooth (use caution when blending hot ingredients).
5
Force through a large sieve into a bowl, discarding solids.
6
Heat remaining 2 tablespoons oil in a wide 4-quart heavy pot over moderately high heat until just hot.
7
Stir about 1/2 cup tomato sauce into oil (this reduces spattering) and, when bubbling vigorously, add remaining sauce and basil.
8
Fry sauce, stirring occasionally, until thickened, about 10 minutes.
9
Add grapes, plantains, and mangoes to sauce and simmer gently, uncovered, stirring occasionally, until sauce is thickened and fruit is tender but still intact, about 30 minutes.
10
Season sauce with salt.
11
While sauce is simmering, preheat oven to 350F.
12
Pour sauce over stuffed chiles and bake, covered with foil, until cheese is completely melted and sauce is bubbling, about 30 minutes.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 small or 8 large fresh poblano chiles (2 1/2 to 3 pounds), roasted, peeled, and seeded, leaving chiles whole, 3 tablespoons unsalted butter, well softened, 1 pound Monterey Jack cheese, cut into 1/2-inch cubes, 1 cup green seedless grapes (3/4 pound), and more.

Yes, Juan Diego Michel's Cheese-Stuffed Poblanos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Juan Diego Michel's Cheese-Stuffed Poblanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions