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Chili Peppers stuffed with Queso Fresco & Cheddar
Posted by Peggy on December 8, 2010
Recipe: Chili Peppers stuffed with Queso Fresco & Cheddar
8 (2-inch) chili peppers
3-4 ounces queso fresco, cut in cut into strips to fit inside of pepper
4 tablespoons grated Cheddar
1 tablespoon of cilantro leaves
Preheat oven to broil and arrange oven rack apx. 6″ from the broiler element. Wash whole peppers then place on a foil-lined baking sheet and broil, turning once, until they are just softened and blistered brown in a few places, about 2 minutes on each side. Let cool before handling.
Make a lengthwise cut from the stem to the tip of each pepper and (wearing plastic gloves) scoop out the seeds and ribs. Return peppers to baking sheet then place a piece of queso fresco in the cavity of each pepper.
Sprinkle 1/2 tablespoon cheddar over each stuffed pepper and return to broiler. Cook until Cheddar is beginning to brown, about 2-4 minutes. Garnish each pepper with cilantro leaves and serve.
Number of servings (yield):
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