Bocadillos de Chiles

Bocadillos de Chiles are delightful stuffed peppers that bring a burst of flavors and vibrant colors to your table. These vegetarian bites are perfect for sharing, featuring a savory filling of cheese, spices, and herbs.

Ingredients

• Poblano peppers - 2
• Cream cheese - 100 grams
• Shredded mozzarella cheese - 50 grams
• Garlic - 1 clove, minced
• Cilantro - 2 tablespoons, chopped
• Cumin - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Lime - 1, juiced

Steps

1. Preheat your oven to 200°C (400°F).
2. Carefully roast the poblano peppers over an open flame or under the broiler until the skin is blistered and charred. This should take about 5-7 minutes.
3. Once charred, place the peppers in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make peeling the skin easier.
4. While the peppers are steaming, in a mixing bowl, combine the cream cheese, mozzarella cheese, minced garlic, chopped cilantro, cumin, salt, black pepper, and lime juice. Mix until well combined.
5. After the peppers have steamed, peel off the charred skin, cut a slit down the side of each pepper, and remove the seeds.
6. Stuff each pepper with the cheese mixture, ensuring they are well filled.
7. Place the stuffed peppers on a baking sheet lined with parchment paper. Drizzle with olive oil.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from the peppers.
• Good source of calcium and protein from the cheese.

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