Pasteurized cow's milk, cultures, vegetable rennet (rhizomucor miehei), fresh lime juice, and salt

Texas-Style Queso Oaxaca-Stuffed Poblano Peppers

Serves 4 | Ready in 35 minutes

Mild roasted poblanos get packed with stretchy Queso Oaxaca, black beans, and fire-roasted corn—finished with a drizzle of hot honey or salsa for that sweet-heat Texas bite.

Ingredients:
4 large poblano peppers

8 oz Mozz Co Queso Oaxaca, shredded or torn into ribbons

½ cup cooked black beans (or pinto)

½ cup fire-roasted corn (fresh, frozen, or canned)

2 tbsp chopped red onion

1 tbsp Texas olive oil

Salt, pepper, and cumin to taste

Optional: Keepers Harvest Hot Honey or Savir Foods Jala Pepa Hot Sauce, cilantro, lime wedges

Instructions:
Roast the Poblanos:
Preheat broiler. Place poblanos on a baking sheet and broil, turning occasionally, until skin is blistered (8–10 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Peel and gently slit one side to remove seeds.

Make the Filling:
In a bowl, combine black beans, corn, red onion, cumin, salt, and pepper. Fold in half of the Queso Oaxaca.

Stuff & Bake:
Preheat oven to 375°F. Gently stuff each pepper with the filling and top with remaining cheese. Place in a lightly oiled baking dish and bake uncovered for 15–20 minutes until the cheese is melty and golden.

Finish & Serve:
Drizzle with hot honey or salsa, garnish with chopped cilantro and a squeeze of lime.

Pro Tip:
Serve with warm tortillas or a side of rice to make it a meal.

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