Meat-Stuffed Poblanos with Cilantro-Lime Sauce

Name: Meat-Stuffed Poblanos with Cilantro-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; 1 small onion, finely chopped; 2 large garlic cloves, minced; 1/2 pound ground pork; 1/2 pound ground beef; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon dried oregano; Pinch of cayenne; Salt; 1/4 cup toasted sunflower seeds; 1/4 cup freshly grated Cotija or Pecorino Romano cheese; 3 tablespoons raisins, chopped; 4 large poblanos (1 1/2 pounds); 1/2 cup shredded Cheddar cheese; 1/4 cup sour cream; 2 tablespoons milk; 1 tablespoon chopped cilantro; 1/2 tablespoon fresh lime juice

Servings: persons

Canola oil
1 small onion, finely chopped
2 large garlic cloves, minced
1/2 pound ground pork
1/2 pound ground beef
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon dried oregano
Pinch of cayenne
Salt
1/4 cup toasted sunflower seeds
1/4 cup freshly grated Cotija or Pecorino Romano cheese
3 tablespoons raisins, chopped
4 large poblanos (1 1/2 pounds)
1/2 cup shredded Cheddar cheese
1/4 cup sour cream
2 tablespoons milk
1 tablespoon chopped cilantro
1/2 tablespoon fresh lime juice

1
Preheat the broiler.
2
Position a rack 8 inches from the heat.
3
In a skillet, heat 1 tablespoon of oil until shimmering.
4
Add the onion and garlic; cook over high heat until softened.
5
Add the pork, beef, cumin, coriander, oregano and cayenne and stir until the meat is no longer pink, 7 minutes.
6
Season with salt.
7
Stir in the sunflower seeds, Cotija and raisins.
8
Rub the poblanos with oil and broil, turning occasionally, until charred all over, 7 minutes.
9
Transfer to a plate, let cool slightly, then peel.
10
Slit the chiles along 1 side.
11
Using scissors, snip out the cores.
12
Scoop out the seeds.
13
Fill the chiles with the meat mixture, sprinkle with the Cheddar and broil until the cheese is golden.
14
Transfer to plates.
15
In a bowl, blend the sour cream, milk, cilantro and lime juice.
16
Season with salt, spoon over the poblanos and serve.

587

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 19 ingredients. The key ingredients include: Canola oil, 1 small onion, finely chopped, 2 large garlic cloves, minced, 1/2 pound ground pork, and more.

Yes, Meat-Stuffed Poblanos with Cilantro-Lime Sauce falls under the Meat & Poultry 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!