Stuffed Chiles With Cheese

READY IN: 1hr 30mins
Recipe by Eunjung

This recipe was taught in a cooking class by Sonia Novelo, a Chilean woman, in Shanghai.

Top Review by Elmotoo

uh oh. they are gone & everybody is wondering why I didn't make more. This has a lot of sauce for 6 little peppers. I roasted my chiles on the gas stovetop. They are MILD. If you like a little heat, try poblanos. I couldn't find gouda so I used monterey jack. I wish I had used pepperjack. I did use the cream on top & liked it very much. It just added a bit of richness. I also tried not to cut a slit down the side - I cut off the tops & dug out the seeds with my fingers with 90% success rate. ;) I used a toothpick to hold together the 1 that split open so the cheese wouldn't spill out everywhere. DELICIOUS. And like any good appetizer, made me hungrier. I am thinking about grilling the peppers next time. I peeled them fairly easily under running water then dried them with paper towels. YUM! Made for PAC Spring '12.

Ingredients Nutrition


  1. Roast and peel chiles.
  2. Cut off tops, de-seed, and split them open.
  3. Cut cheese into planks and stuff into chiles (not too much – they will melt and spread).
  4. Place stuffed chiles in a bowl seam side down.
  5. For sauce –.
  6. Put a little olive oil in a sauce pan with the onions and fry until fragrant and soft.
  7. Add tomato paste and chicken stock and salt and pepper to taste.
  8. Boil for 3-4 minutes.
  9. Pour over top of chiles.
  10. Drizzle cream on top now - optional (I don’t do this).
  11. put into oven at 350° F for 20-30 minutes until cheese is melted.

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