Mac Cheese Stuffed Poblanos Recipes

MAC & CHEESE STUFFED POBLANOS

Steps:

• Heat oven to 350ºF.
• Prepare Dinners as directed on package. Stir in wieners and 1 cup shredded cheese.
• Fill chiles with Dinner mixture; place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Top with remaining shredded cheese and paprika.
• Bake 15 min. or until cheese is melted and peppers are heated through.

STUFFED CHEESE POBLANOS

Steps:

• Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
• Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9x13-inch glass baking dish.
• Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
• Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
• To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with mexican style cream.

MAC AND CHEESE STUFFED PEPPERS

Steps:

• For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
• Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
• For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
• For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
• Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
• When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.

BEEF & MACARONI STUFFED POBLANOS

Steps:

• Heat oven to 350ºF.
• Blend tomatoes, barbecue sauce, half each of the onions and cilantro, and 2 chiles in blender until smooth; pour 2 cups into 13x9-inch baking dish. Set remaining sauce aside. Chop remaining onion.
• Prepare Dinner as directed on package. Stir in 4 Singles until melted. Meanwhile, brown meat with chopped onions in large skillet; drain. Stir meat mixture and remaining cilantro into prepared Dinner; spoon into remaining chiles. Place filled chiles over sauce in baking dish; top with remaining sauce. Cover.
• Bake 25 min. or until heated through. Cut remaining Singles in half; place over chiles. Bake, uncovered, 2 min. or until melted.

STUFFED POBLANO PEPPERS WITH CREAM CHEESE

Steps:

• Get a grill going good and hot, to about medium-high heat.
• Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
• Slit the poblanos up the side and open. Scoop out the insides.
• In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
• Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
• Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
• Serve and enjoy!