I had 2 poblano peppers and a small bit of smoked ham to use up somehow for lunch, and these treats made for a nice lunch today. I used grated Monterrey Jack cheese, but sliced would be easier to work with. Just didn’t have any on hand. The key to these is to sear them off (or roast them) in a skillet. Most poblanos are not hot, but I have gotten hold of some hot ones once or twice. Roasting or searing them takes most of the heat out and sweetens them up! In fact these 2 today were the sweetest I’ve ever eaten! I made a couple with cheddar cheese but personally didn’t care for it. This recipe is suitable for all phases of Atkins, Ketogenic diets and Primal Blueprint, but with cheese it is not suitable for Paleo.
2 poblano peppers about 5″ long
2 slices or 2 oz. Monterrey Jack Cheese (or Pepper Jack)
4 oz. fried, cured ham (or 4 slices bacon)
DIRECTIONS: Preheat oven to 350º. Fry ham (or bacon) until lightly browned but is not dried out. Cut stem end off the peppers and cut them lengthwise. Remove seeds. Cut the walls of each pepper into five 1″-wide strips, making 10 pointed strips. Heat oil in a large non-stick skillet or on a griddle. Sear the peppers on both sides until lightly browned and turn off heat. Turn each piece of pepper skin side down. Cut fried ham into long thin strips about ¼-½” wide. Lay a strip(s) of ham on each strip of poblano pepper. If using sliced cheese, cut each slice into 5 strips. Top each with a strip of cheese (or 1 T. if using shredded cheese). Pop skillet or griddle into oven and heat until cheese is melted. These will require a fork, knife and small plate to eat. ENJOY!
NUTRITIONAL INFO: Makes 10 pieces, each piece contains: (serves 2-5 people, depending on whether they are served with other food or not)
4 g. fat
0.66 g carbs, 0.22 g fiber, 0.44 g NET CARBS
3.9 g protein
212 mg sodium