Best Mac Cheese Stuffed Poblanos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED CHEESE POBLANOS



Stuffed Cheese Poblanos image

Enjoy these cheese stuffed poblanos that are served with tomato sauce - a flavorful Mexican side dish!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 11

6 large poblano chiles
18 strips (3x1 inch) queso fresco or mozzarella cheese
3/4 cup shredded mozzarella cheese (3 oz)
Mexican-style cream
2 lb plum (Roma) tomatoes, cut in half
1/2 medium onion, cut in half
2 cloves garlic, peeled
1 small serrano chile, seeded
2 teaspoons chicken bouillon granules
1 teaspoon vegetable oil
3/4 teaspoon salt

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.

Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 11 g, TransFat 0 g

CREAMY POBLANO MAC & CHEESE



Creamy Poblano Mac & Cheese image

Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
1 medium onion, chopped
½ cup red bell pepper, chopped
1 cup medium tomato, chopped
1 clove garlic, chopped
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¾ cup milk
1 cup shredded Cheddar cheese
8 ounces elbow macaroni, cooked and drained
2 tablespoons chopped cilantro

Steps:

  • Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
  • Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
  • Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 28.6 g, Cholesterol 22.1 mg, Fat 9.9 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 419.8 mg, Sugar 3.1 g

MAC AND CHEESE STUFFED PEPPERS



Mac and Cheese Stuffed Peppers image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

8 ounces macaroni
1 cup whole milk
1 tablespoon butter
1 1/2 cups grated pepper jack cheese
4 ounces processed cheese, diced
Pinch of kosher salt
Pinch of seasoning salt
Pinch of freshly ground black pepper
4 roasted and peeled poblano peppers (see Cook's Note)
1 cup sour cream
1/4 cup fresh cilantro, chopped
1 teaspoon toasted ground cumin
1/2 teaspoon kosher salt
2 limes, zested and juiced
Vegetable oil, for frying
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
One 12-ounce bottle lager beer
4 large eggs, whisked

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.

Related Topics