Broiled Melt-in-Mouth Chipotle-Lime Oaxaca Cheese Stuffed Poblano Peppers
Roasted poblano peppers are stuffed with a creamy, melty blend of Oaxaca cheese, chipotle peppers, and fresh lime, then broiled until bubbly and golden. This quick, savory appetizer delivers a smoky heat balanced by bright citrus notes.
Ingredients
Ingredients
- 4 large poblano peppers Whole, washed and dried
- 1.5 cups Oaxaca cheese Shredded (can substitute low-moisture mozzarella)
- 2 tbsp cream cheese Softened, to bind the filling
- 1 tsp chipotle peppers in adobo sauce Finely minced (adjust for spice preference)
- 1 tsp lime zest Freshly grated
- 2 tbsp fresh lime juice Divided
- 2 tbsp fresh cilantro Chopped, plus extra for garnish
- 1/4 tsp kosher salt Or to taste
- 1/4 tsp black pepper Freshly ground
- 1 tsp olive oil For brushing peppers
Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or toaster oven at 375°F for 8-10 minutes to maintain crispness. Make-Ahead: Peppers can be roasted and peeled up to 1 day ahead; store wrapped in the fridge. Stuff and broil just before serving. Variations: Add cooked shrimp or crab meat to the filling for a seafood version (as categorized). For a milder version, remove all seeds and use only half the chipotle peppers. Serving Suggestion: Serve with a side of cooling avocado crema or tortilla chips.