University of Illinois Extension
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Stuffed Poblanos
Total : 45 min


  • 4 medium poblano peppers
  • 4 large slices of Chihuahua cheese (enough to fill each pepper)
  • 4 egg whites
  • ¼ cup corn meal flour (harina de maiz)
  • ½ teaspoon oregano (optional)
  • Cooking spray


  1. Heat oven to 350°F
  2. Roast peppers over medium to high heat until skin is blackened and wrinkly (no oil needed)
  3. Place roasted peppers in a plastic bag to steam. (Leave in bag for 5 minutes.
  4. While peppers are steaming, mix remaining ingredients together to make a batter
  5. Remove peppers from the bag and peel blistered skin off
  6. Make a slit down the pepper lengthwise and remove seeds from the inside of the peppers
  7. Place cheese inside each pepper and fold flesh over
  8. Dip each pepper into the batter to cover
  9. Place the battered peppers into a pan coated with cooking spray. Place in the oven.
  10. Cook until batter has firmed. Serve hot.
Exchange: 1 very lean meat, 2 fat, 1 starch, 1 vegetable
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
 Calories 241      Calories from Fat 118
% Daily Value 
20% Total Fat 13g
15% Cholesterol   45mg
14% Sodium   324mg
6% Total Carbohydrate   17g
4%   Dietary Fiber   1g
0%   Sugars   0g
30% Protein   15g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: