Chile Poblano al Horno con Frijoles, Crema y Queso Recipe

Instructions

1Prepare the Poblano Peppers

Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for 8-10 minutes until the skin is charred and blistered. Remove and place in a plastic bag for 5 minutes to steam, which makes them easier to peel. Once cooled, carefully peel off the blackened skin. Make a vertical slit and gently remove the seeds and veins, keeping the pepper intact.

2Make the Filling

Heat 2 tablespoons of butter or oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 2 minutes. Add the cooked beans and mash slightly to create a creamy texture while keeping some whole beans. Stir in the ground cumin, salt, and white pepper. Cook for 2-3 minutes until well combined and warm. Remove from heat.

3Stuff the Peppers

Spoon the bean mixture into each roasted poblano pepper, filling them generously. Top each with shredded Oaxaca cheese (about 1/2 cup per pepper). Arrange the stuffed peppers in a buttered baking dish, seam-side up.

4Prepare the Crema Sauce

In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the crema and milk, whisking to combine. Season with salt and white pepper. If using jalapeño, add it now. Simmer gently for 2-3 minutes until the sauce is warm and slightly thickened. Do not boil.

5Assemble and Bake

Pour the warm crema sauce evenly over the stuffed poblano peppers. You can sprinkle additional shredded Oaxaca cheese on top if desired. Lower the oven temperature to 350°F (175°C) and bake for 15-20 minutes until the peppers are heated through and the cheese is melted and beginning to brown. The sauce should bubble gently around the edges.

6Serve

Remove from the oven and let rest for 2 minutes. Garnish generously with fresh cilantro and crumbled queso fresco. Serve hot with warm tortillas on the side. The combination of creamy beans, melted cheese, and silky crema sauce is quintessentially Mexican comfort food.

📝 Chef's Tips for Perfect Chile Poblano

Choosing Poblano Peppers: Look for large, dark poblanos with thick walls. They're milder than jalapeños but have great flavor. Always taste a tiny piece before committing to cooking if you're heat-sensitive.
Roasting and Peeling: The key to easily removing the skin is steaming in a plastic bag after roasting. This step is essential—don't skip it. Some cooks use a wet towel instead if they don't have a plastic bag.
Keeping Peppers Intact: Handle the roasted peppers gently when peeling and removing seeds. A vertical slit makes it easier to keep them whole for stuffing.
Bean Filling: A mix of refried and whole beans creates better texture than all refried. If your beans are too thick, thin with a little broth.
Cheese Options: Oaxaca cheese is traditional and stretches beautifully when melted. If unavailable, use fresh mozzarella or a mild Mexican cheese like quesillo. Avoid using only mature cheddar as it can overpower the dish.
Crema is Essential: Mexican crema is richer and less tart than sour cream. If using sour cream, you may want to add a tablespoon of mayonnaise or use half sour cream and half heavy cream for better flavor.
Temperature Control: Don't let the crema sauce boil—just warm it gently. High heat can cause it to separate or curdle.
Make Ahead: You can prepare the stuffed peppers up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
Serve with Sides: Warm flour or corn tortillas are essential. You can also serve with Mexican rice or a simple salad on the side.
Leftover Storage: Leftovers keep well in the refrigerator for up to 3 days. Reheat gently in a 325°F oven to avoid drying out the peppers.

Chile Poblano al Horno with Beans, Cream & Cheese

For the Chile Poblano

For the Crema Sauce

For Serving