Mexican · Dinner
Cheese and Poblano Pepper Stew (No-Chop)
A stovetop stew of melted queso Oaxaca cheese and blistered poblano peppers simmered in a garlic-onion tomato base, finished with cream for richness. Built entirely from pre-cut and jarred shortcuts requiring no knife work, it delivers smoky-mild heat and a rich, stretchy molten texture. Served with warm corn tortillas.
$5
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
477Calories
28.1gProtein
32.4gFat
24.1gCarbs
8.4gSugar
4.2gFiber
1043mgSodium
120mgChol
19.4gSat Fat
620mgPotassium
793mgCalcium
1.9mgIron
1.5mcgVitamin B12
62mgVitamin C
vegetarian
gluten-free
low-carb
no-chop
Instructions
1
Prep
Tear the queso Oaxaca into rough chunks by hand. Thaw the poblano strips if frozen and pat dry.
2
Sauté
Heat the olive oil over medium heat and cook the onion and garlic for 2 minutes until the onion turns translucent and aromatics bloom.
3
Simmer
Add the poblano strips and cook over medium heat for 4 minutes, stirring occasionally, until they soften and blister lightly at the edges.
4
Simmer
Stir in the canned tomato and salt, then simmer uncovered over medium-low heat for 6 minutes until the sauce thickens slightly.
5
Melt
Reduce heat to low, stir in the Mexican crema, scatter the cheese chunks over the top, cover, and melt for 3 minutes until glossy.
6
Plate
Ladle the stew into a bowl and serve immediately with the warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g queso Oaxaca cheese
- 1 cup150g poblano pepper strips, pre-sliced
- 1/2 cup60g white onion, pre-diced
- 2 tsp2 tsp jarred minced garlic
- 2/3 cup80g, a quarter of a 14.5 oz can canned crushed tomato
- 4 tbsp60ml Mexican crema or sour cream
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 22 corn tortilla
