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Roasted Poblano Manchego Jalapeno Poppers Recipe:

Ingredients

  • Ranchero Sauce - recipe below
  • 15 - 20 Large Jalapeno Peppers - cut in half - remove seeds and ribs
  • 1 Cup 8oz Cream Cheese
  • 1/2 Cup Manchego - finely shredded - packed
  • 1 Small Poblano - roasted - skin removed - deseeded - destemmed
  • 1/2 Teaspoon Sea Salt - or to taste
  • 1 Cup Unsweetened Brown Rice Crispies - ground

Ranchero Sauce - you will have extra but it is great on so many Mexican dishes

  • 2 Large Tomatoes – blanched
  • 1 Small Poblano Pepper – roasted - skin removed - deseeded - destemmed
  • 1/2 White Onion – diced
  • 1  Jalapeño Peppers – stem and seeds removed - diced
  • 1 Small Cloves Garlic
  • 1 Vegetable Bullion Cube – unsalted
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Ancho Powder or made from 1 - 2 ground dried ancho peppers
  • 1/4 Teaspoon Cumin Powder
  • 1 Teaspoons Sea Salt or to taste
  • 1/4 Teaspoon Black Pepper
  • 1 Cups Filtered Water or desired thickness

Garnish

  • Cilantro - optional
  • Ranchero Sauce

Instructions

Ranchero Sauce

Peppers

  1. Roast the poblano on top the stove top burner at medium-high heat.  A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.  Set aside.

Assemble

  1. Add the onions to a saute pan with the oil and saute on medium-low heat until onions just begin to soften.
  2. Add the garlic and cook until the garlic starts to become golden.
  3. While onions are cooking, roughly chop the tomatoes and the Jalapeño. Add to the onions when garlic becomes golden.  Let cook for about 10 minutes.
  4. Remove stem and seeds from the dried ancho peppers and grind in a coffee or spice grinder until it becomes a fine powder.
  5. Put the tomatoes, poblano, Jalapeño, onions, garlic and bouillon cube in a food processor, then puree and pour back into the sauté pan.
  6. Add the water and spices then cook for about 1/2 hour. Or use a hand held immersion blender with the water and spices.

Jalapeño Poppers

Topping

  1. In a food processor, pulse the rice crispies to desired texture.  Set aside.  I ground my fine but if you leave them a little in between, they will be a bit crunchier.

Filling

  1. In a food processor, cream the cream cheese, poblano and salt together really well.  Add the shredded Manchego and salt then mix until combined.

Assemble

  1. Preheat the oven to 375 degrees.
  2. Place the oven rack in the middle of the oven.
  3. Line a baking sheet with parchment paper.  Set aside.
  4. Cut each jalapeño pepper in half lengthwise. Remove the seeds and ribs. (you might want to wear gloves)
  5. With a small spoon, fill each jalapeño evenly with the filling mixture.
  6. Roll the filling side onto the rice crispies, so it sticks to the cream cheese filling.
  7. Place the jalapeño on the baking sheet filling side up.  Repeat with the remaining jalapeños.
  8. Bake for 18-20 minutes or until they are lightly golden.
  9. Serve immediately with the sauce on the side.