2 - 3 poblano chiles (also called pasilla chiles), stemmed, seeds removed, and cut into serving size 1½ - 2 inch squares or rectangles

1 cup (8 ounces or 240g) Queso Fresca dip (see recipe below)

½ cup red bell pepper and ½ cup yellow bell pepper, diced

1 ounce Queso Anejo, crumbled

2 hot El Chipotle sausages, sliced

Ingredients for Queso Fresca Dip

1 cup (8 ounces) fat free Greek style yogurt

3 tablespoons crumbled queso fresca

½ teaspoon salt (optional)

1 teaspoon of Pico de Gallo or other chile based seasoning (optional)

El Chipotle Poblano Poppers

We have developed this recipe for El Chipotle Poblano Poppers as a healthier alternative to deep fried jalapeno poppers as appetizers. Jalapeno poppers are jalapenos, stuffed with cheese, then breaded and deep-fat-fried. Almost everyone likes them except those of us counting calories and fat.

The El Chipotle poblano poppers we show you here are a great way to make a Mexican inspired party appetizer that showcases El Chipotle’s macho flavors but uses low-fat, low-calorie ingredients. You won’t have the greasy crunch of a fried battered food. But you will see that the mild flavored poblano itself has a nice crunch when prepared as we suggest.

Poblano chile pieces can be lightly grilled yet retain their crunch and shape, which enables them to take the place of tortilla chips. The poblanos are not hot for most people. A little bit of queso fresca and queso anejo cheeses go a long way in this recipe. Queso fresca is used to make a tasty low-fat yogurt based dip, and crumbled queso anejo is sprinkled on the popper just before serving.

Place poblano pieces chile skin side down in a nonstick frying pan preheated to medium heat. Cook until poblano chiles have started to brown, about 5 minutes. Spray the top side of the chiles with cooking spray, turn over, and cook for an additional minute to slightly brown. Remove the poblano pieces and place on a serving platter with the browned skin side down.

Next, assemble the poblano poppers as shown in the picture. Place the grilled poblano pieces on serving plates. Put about 1 teaspoon of the Queso Fresca dip on each piece. Place hot El Chipotle slices on top and garnish with diced red and yellow bell peppers. Sprinkle with a pinch of queso anejo. Serve immediately.

4 servings
Prep time: 20-30 minutes

Recipe for Queso Fresca Dip 
(makes a little more than 1 cup)

This thick, creamy dip is made with nonfat yogurt and queso fresca. You won’t believe it is made with yogurt when you taste it!


Blend all ingredients using a food processor or an immersion blender so that the cheese is thoroughly mixed with the yogurt and seasonings.

Click on images below for recipe information.