Mexican recipe: Slices of poblano peppers with cheese

Slices of poblano peppers with cheese

Ideal as a snack, as a side dish, in taco or accompanied by beans from the pot are delicious.


  • 1/2 cup cow’s milk cream
  • 1 piece of white onion
  • 1/2 cup cow’s milk
  • 1/2 cup manchego cheese
  • olive oil
  • 4 pieces of poblano pepper
    salt to taste


Toast the peppers on the direct fire of the burner, then put inside a plastic bag so that they sweat. After they cooled a little, remove the burned skin by wetting your hand in a bowl to rinse it. Devein (remove the seed and the tail). If you want them not spicy, soak in vinegar for 30 minutes.

Cut the already deveined chiles and the onion into slices.

Deeply fry the sliced onion slices in hot olive oil until they become transparent. Add the pepper slices, mix a little so that they take flavor.

Add milk, cream and salt to taste. Continue heating to release flavor for 10 minutes. Add the grated cheese and mix until melted.

Serve as a snack accompanied by tortillas to make tacos.