Chiles Poblanos Stuffed with Queso Fresco

Extremely simple, this recipe is spicy, smoky and delicious. Despite the length of the video I will post showing how to make it, this can be done in a few minutes.  

Ingredients:

• Poblano peppers (Sometimes mislabeled as pasillas)
• Queso Fresco 

Tools:

• Searzall, grill, open flame or broiler
• Toaster oven or bowl with lid or saran wrap

This is a good how to for getting to know your torch or Searzall. Using this recipe was an excuse to see just how well I could create and edit a video. It is my first time doing so, and I know I need a lot of practice editing. I tried to have some sense of humor, but I'm a little dry - so if you see this, be kind. Also, there is a really small spelling error in a subtitle that I didn't have the patience to get rid of. Maybe someday I will. Just know I'm aware of it. The uploading process takes forever and a day. 

Steps:

• You will wash your peppers first.
• Next torch the peppers creating an evenly burnt skin, without a white ashy surface.
• Peel the skin from the peppers. You may use paper towel, gloves, or clean hands.
• Take a knife and cut around the outside of the top of the peppers, into and through the walls that hold the seeds in. Remove the stem and seeds.
• Fill the peppers with queso fresco.
• Take the pepper (if hot enough) and place it in a covered bowl. Or, use a toaster oven to melt the cheese like I did.
• Cut the peppers into squares. Mix them up for varied flavor and spice levels.
• Enjoy.