Stuffed Poblano Peppers for Cinco de Mayo #SundaySupper

The 5th of May, or more popularly known as Cinco de Mayo, is the day for celebrating the Mexican Armies’ victory over the invading French Army in the Battle of Puebla. It is popular in the United States as a way to commemorate the battle but also as a day of Mexican Culture and Heritage. This week’s theme centers around these celebrations and is hosted by #SundaySupper’s Jen at Juanita’s Cocina . She has done an awesome job of compiling all the fun recipes and will be hosting tonight’s chat on Twitter at 7pm Est.

I love all things Mexican food. I have yet to try a dish that I just did not like. The intense flavors, the heat of peppers and sauces and the Americanized versions paired with Sour Cream. I love all of it. Soups, rices, beans, tacos, the list goes on and on. I am lucky that my family loves this cuisine as well so when I make things more than once in a week, they don’t complain. I am pretty sure my youngest son was born eating chips and salsa. Our first container garden was a salsa garden, where we grew the tomatoes, peppers and cilantro right in a container on our small porch. Yum!


One of my favorite dishes is Chile Relleno. It is a stuffed pepper that is batter and fried. What is not to love about that?! However, in order to shave off some of the calories and fat, I decided to recreate this dish without the batter and deep fryer.  What is not to love about that right? I think I found a hit. Yay!


First things first, you will need to make the Green Sauce. I make my own, but you can use a canned green chile sauce.


Green Sauce


  • 1 Tomato (Chopped)
  • 2 Tomatillos (Chopped)
  • 1 Pablano Pepper (Seeded and Chopped)
  • 1 Serrano Chile (Seeded and Chopped)
  • 1 Clove of Garlic (Smashed)
  • 1 Small Onion (chopped small)
  • 1 cup Chicken Broth
  • 1/2 cup Milk or Cream
  • Salt and Pepper to taste
  • Juice of half a lime


Step 1
In a sauce pan, combine the chicken broth and veggies
Step 2
bring to a boil and then let simmer for 10 to 15 minutes to let the veggies soften
Step 3
In a blender or food processor, blend the broth and veggies until fully combined and smooth
Step 4
Place the sauce back into a pan and allow it to simmer and thicken. At this point, you can add the lime juice and the salt and pepper to your taste preference.
Step 5
Once the sauce has thickened up some, add in the milk or cream and stir to combine. Let the sauce cool and you are ready to top just about anything you want, but in my case I use it to top my stuffed pablano peppers.


Next, you will need Poblano Peppers and Queso Fresco.  Today, the market had only 3 Poblanos so I grabbed those and substituted with some Cubanelle peppers. The Queso Fresco is a white cheese that crumbles well so it is easy to work with.

photo (1)


To begin, I fire roast my peppers over the grill. Once they have nice char marks for that wonderful flavor, I take them in the house and stuff them with the cheese. I then roast the stuffed peppers in my oven at 450 degrees for about 10 to 15 minutes. Just to make sure the pepper is cooked through.

To serve the peppers, I placed them over polenta and topped them with that yummy Green Sauce. Since this is essentially a meatless dinner option, I bulked up the protein by adding pinto beans that I also topped with the Green Sauce as well as some fresh Pico de Gallo. I also serve my stuffed peppers with sour cream, but you can omit it or add some guacamole. Whatever works for your family’s taste buds.



Of course, what is a Cinco de Mayo party without a cocktail? I then whipped up an Orange Pineapple Margarita. The only thing this margarita has in common with a traditional margarita is the tequila. I was mostly in the mood for something different and since visiting Florida over the Easter Holiday, I have been dying to make drinks with fresh fruit instead of mixes.

I used 1 ounce of Tequila, 1800 Silver. One Orange per drink, and half a cup of pineapple juice. Into a glass, I muddled 1/2 a teaspoon of sugar and the zest of an orange. I then squeezed the orange juice directly into the glass and stirred. to this, I added the pineapple juice and tequila. Then, shake well with ice and serve on the rocks.  The fresh fruit really makes this drink! I don’t know if I will ever be able to go back to store bough OJ for drinks.




: )

Make sure to check out the other great Cinco de Mayo recipes the #SundaySupper participants  have put together. So much good stuff!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

We’re on Pinterest! Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

***Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame.***



60 thoughts on “Stuffed Poblano Peppers for Cinco de Mayo #SundaySupper

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  23. These peppers look so great! Anything that involves a roasted poblano, and I’m in. And I love the idea of a “salsa garden!” Makes perfect sense to me!

  24. Shannon, the stuffed peppers look good but to me, the real star of the show is your orange pineapple margarita! 😉 I’m feeling awfully thirsty just about now – I need to make me a drink as soon as I get home tonight!

  25. I’m with you on the Chile Relleno – I love it but can do without the battered and fried part. Thanks for sharing such a great option where the flavors stand out and don’t get buried with the batter and grease.

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