Submitted by JennyPK
Place poblamo peppers over open flame to roast until skin is blistered and peppers are softened. Place in paper bag to"sweat". Peel outer skin and seed each pepper. Slice each pepper into 6ths. Brush with olive oil. Sprinkle with kosher salt and divide garlic between all pieces. Sprinkle with red pepper flakes. Cut cheese into 36 slices and place one slice on each slice of pepper. Place in single layer on baking dish. Broil until cheese has melted and golden. Serve immediately by themselves or with white corn tortilla chips as toppers.
I enjoyed this recipe with friends over several pitchers of blended margaritas, along with homemade tamales, tacos, and chilaquilas. Yum!
This recipe has been added to the following public cookbooks:
Roney's Personal Meals,
Sheila's Recipe Collection,
JoJo's Favorites,
kfm542,
Angel's cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
05/16/08 01:27 AM | Great!A perfect compliment to other Mexican dishes and wonderful with margaritas. Bon Appetit! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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