Ingredients

The following ingredients have 8 Servings
  • 2 poblano peppers
  • 8 ounces cream cheese (softened)
  • ½ cup Mexican crema or sour cream
  • 1 cup shredded cheddar cheese
  • ¼ cup crumbled cotija cheese
  • Corn from 3 ears
  • 1 tablespoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup chopped parsley (+ more for serving)

Instruction

  • Set oven to BROIL.
  • Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.
  • Remove from the oven and cool slightly. Peel away the skins, then chop the poblano and add them to a large bowl.
  • Add the remaining ingredients to the bowl, but reserve a bit of the cheddar and cotija for a final topping. Mix well.
  • Heat oven to 350 degrees.
  • Pour the mixture into a baking dish and bake for 15 minutes.
  • Top the dish with the remaining cheeses and bake for another 5 minutes. This will make the top nice and smooth and inviting.
  • Remove and garnish with extra parsley.