Fire-Roasted Stuffed Poblano Chiles with Queso Oaxaca and Charred Salsa Roja Step-by-step instructions

Before you start

Before starting, make sure the chicken is already cooked and shredded. If using raw chicken, poach or roast it first and let it cool slightly. Gather all the ingredients: poblano peppers, Queso Oaxaca, chicken, cumin, oregano, Roma tomatoes, serrano chiles, garlic, onion, olive oil, salt, cilantro, and Mexican crema.

Have a large bowl with plastic wrap ready for steaming the peppers, a blender or food processor for the salsa, and a baking dish for the stuffed peppers. Preheat the oven to 400°F (200°C) when you're ready to bake. The charring and steaming process takes about 15 minutes, so plan accordingly.

Instructions

Char and Salsa

1. 1Char and Prepare the Poblano Peppers
   Place the poblano peppers directly over an open gas flame or on a grill set to high heat. Char, turning occasionally with tongs, until the skins are blackened and blistered all over, about 5 to 7 minutes. Transfer the charred peppers to a large bowl, cover tightly with plastic wrap or a lid, and let steam for 10 minutes. Once cool enough to handle, gently rub off the blackened skins with your fingers or a paper towel.
   Look for The skins should be completely blackened and the peppers slightly softened but still holding their shape.
   Tip If you don't have a gas flame, use a broiler or a hot cast-iron skillet to char the peppers.
2. 2Make the Charred Salsa Roja
   In a blender or food processor, combine the charred Roma tomatoes, charred serrano chiles, garlic cloves, onion, and a pinch of salt. Blend until smooth but still slightly rustic — you want a little texture. Heat the olive oil in a skillet over medium-high heat. Pour in the salsa and simmer, stirring occasionally, for 5 to 7 minutes, until thickened and darkened slightly. Season with additional salt to taste. Keep warm.
   Look for The salsa should be deep red, slightly smoky, and thick enough to coat a spoon.
   Tip Charring the tomatoes and chiles until blackened adds a deep, smoky flavor that defines this salsa.

After this phase, the peppers should be blistered all over, with blackened skins that slip off easily after steaming. The salsa should be a vibrant red, slightly thickened, and taste smoky with a kick of heat.

The kitchen will smell of charred peppers and tomatoes. Before moving on, make sure the peppers are peeled and seeded, and the salsa is simmered and seasoned to your liking.

Stuff and Bake

3. 3Prepare the Filling
   In a medium bowl, combine the shredded chicken, cumin, oregano, and half of the shredded Queso Oaxaca. Mix well to distribute the seasonings. Taste and adjust with salt if needed.
   Look for The filling should be well combined and fragrant with cumin and oregano.
   Tip Use leftover rotisserie chicken or any cooked chicken you have on hand for convenience.
4. 4Stuff the Poblano Peppers
   Carefully open each slit pepper and spoon the chicken mixture into the cavity, dividing evenly. Top each with the remaining Queso Oaxaca, pressing gently to fill the pepper. The peppers will be plump but not overly stuffed — leave room for the cheese to melt without spilling out.
   Look for The peppers should be filled to the top but not bursting; the cheese should peek out slightly.
   Tip If the peppers tear, don't worry — they'll hold together during baking. Just place them seam-side up in the dish.
5. 5Bake the Stuffed Peppers
   Preheat the oven to 400°F (200°C). Place the stuffed peppers in a baking dish, seam-side up, in a single layer. Bake for 12 minutes, until the cheese is melted and bubbly and the peppers are heated through. If you like a little color on top, switch to broil for the last 1 to 2 minutes.
   Look for The cheese should be fully melted and the peppers tender but not falling apart.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Baking time may vary slightly depending on the size of the peppers; check at 10 minutes.

The stuffed peppers should look plump and inviting, with the cheese peeking out from the slit. After baking, the cheese should be melted and bubbly, and the peppers tender. The filling should be hot throughout. The aroma of roasted peppers and melted cheese will fill the kitchen. Check that the peppers are not overcooked to the point of falling apart.

Plate and Serve

6. 6Assemble and Serve
   Ladle a generous amount of warm salsa roja onto each serving plate. Place a baked stuffed pepper in the center of the sauce. Drizzle with Mexican crema and sprinkle with fresh cilantro. Serve immediately.
   Look for The salsa should pool around the pepper, and the crema should create a beautiful swirl.
   Tip Warm the plates slightly to keep the dish hot longer.

The final dish should be beautiful: a pool of red salsa, a stuffed pepper nestled in the center, and a white drizzle of crema with green cilantro scattered on top. The cheese should stretch when you cut into the pepper. The flavors should be balanced — smoky, spicy, creamy, and fresh. Serve immediately while everything is warm.

Common mistakes

One common mistake is not charring the peppers long enough — the skins need to be thoroughly blackened for the flavor to develop and for easy peeling. Another is overstuffing the peppers, which can cause them to burst open during baking; leave a little room for the cheese to melt.

When blending the salsa, don't over-process it into a completely smooth puree — a rustic texture is more appealing. Finally, be careful when handling the hot peppers after charring; they hold heat and can burn your fingers. Use tongs and let them steam until cool enough to handle.

How to tell it’s done

The stuffed peppers are done when the cheese is fully melted and bubbly, and the peppers are tender when pierced with a knife. The filling should be hot throughout; if using cooked chicken, it just needs to heat through.

To ensure food safety, the internal temperature of the filling should reach at least 165°F (74°C) if the chicken was not freshly cooked. Use an instant-read thermometer inserted into the center of a pepper to check. The salsa should be thick and slightly darkened after simmering, and the peppers should hold their shape when lifted with a spatula.

• Poultry: 165°F (74°C) in the thickest part