Mexican · Dinner
Cheese and Poblano Pepper Stew
A creamy stew built on charred poblano peppers and melted Monterey Jack cheese, simmered in a tomato-onion base seasoned with cumin and Mexican oregano. Corn kernels add sweetness and gluten-free corn tortillas soak up the sauce. Served hot with fresh cilantro scattered over the top.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
567Calories
28.7gProtein
34.7gFat
34.8gCarbs
10.2gSugar
5.8gFiber
685mgSodium
95mgChol
17.8gSat Fat
820mgPotassium
880mgCalcium
2.4mgIron
1.4mcgVitamin B12
142mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca de Sandía (Watermelon Water)
international
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Char the poblano peppers directly over a gas burner on high heat for 6-8 minutes, turning until skins blister and blacken all over. Seal in a bowl for 5 minutes, then peel off the skins and slice into thin strips.
2
Heat
In a medium saucepan over medium heat, warm the vegetable oil for 1 minute. Add the sliced onion and minced garlic, and cook for 3-4 minutes until softened and translucent.
3
Heat
Stir in the crushed tomato, cumin, and Mexican oregano, and simmer over medium-low heat for 5 minutes until the sauce darkens slightly and thickens.
4
Heat
Add the poblano strips, corn kernels, and vegetable stock to the saucepan. Simmer over medium-low heat for 8 minutes until peppers soften and liquid reduces by about a third.
5
Heat
Reduce heat to low and stir in the shredded Monterey Jack cheese a handful at a time for 2-3 minutes, stirring constantly until fully melted and glossy without splitting.
6
Plate
Season with salt to taste, ladle the stew into a bowl, scatter chopped cilantro over the top, and serve with the warmed gluten-free corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g Monterey Jack cheese
- 44 medium poblano peppers (about 200g)
- 11 onion (about 40g)
- 4 cloves4 cloves garlic
- 1 cup240g canned crushed tomato
- 2/3 cup110g corn kernels
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp Mexican oregano (dried oregano)
- 2/3 cup160ml vegetable stock
- 2 tbsp28g vegetable oil
- 22 small corn tortilla (about 25g), gluten-free
- 2 tbsp2 tbsp cilantro
