Chile poblano relleno

Roast the Poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the roasted Poblano peppers in a plastic bag or covered bowl for 10-15 minutes to steam, which helps loosen the skin.

Once cooled, carefully peel the skin from the Poblano peppers. Make a lengthwise slit on one side of each Poblano pepper and carefully remove the seeds and veins, being careful to keep the pepper intact. Set aside.

Cut the Oaxaca cheese into strips that will fit inside the prepared Poblano peppers. Gently stuff each Poblano pepper with the Oaxaca cheese.