Oaxacan Quesillo and Epazote Stuffed Chilies
Roasted poblano peppers stuffed with Oaxacan quesillo cheese and fresh epazote, then baked until bubbly and tender for a smoky vegetarian delight. This mexican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs large poblano peppers, shredded Oaxacan quesillo cheese, chopped fresh epazote leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large poblano peppers
- 8 oz, shredded Oaxacan quesillo cheese
- 1/4 cup chopped fresh epazote leaves
- 2 tbsp olive oil
- 1 minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Roast 6 large poblano peppers directly over a gas flame or under a broiler, turning occasionally, until skins are blackened and blistered, about 10 minutes. Place peppers in a sealed bowl and let steam for 15 minutes to loosen skins.
- Step 2: Carefully peel off charred skins without tearing peppers. Make a lengthwise slit on each pepper and remove seeds and membranes, keeping peppers intact.
- Step 3: In a bowl, mix 8 oz shredded Oaxacan quesillo cheese with 1/4 cup chopped fresh epazote, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- Step 4: Stuff each peeled poblano pepper with the cheese and epazote mixture, pressing gently to fill.
- Step 5: Place stuffed peppers in a baking dish and bake at 375°F for 15 minutes until cheese is melted and bubbly.
- Step 6: Serve warm with fresh lime wedges for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oaxacan Quesillo and Epazote Stuffed Chilies take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oaxacan Quesillo and Epazote Stuffed Chilies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large poblano peppers from drying out.
Can I substitute ingredients in Oaxacan Quesillo and Epazote Stuffed Chilies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oaxacan Quesillo and Epazote Stuffed Chilies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oaxacan Quesillo and Epazote Stuffed Chilies vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
