Creamy Poblano Potato Skillet with Monterey Jack Cheese
Creamy Poblano Potato Skillet with Monterey Jack Cheese is built around the deep, roasted flavor of fresh poblano peppers, supported by clean, balanced seasoning. Once blistered and peeled, the poblanos bring gentle heat and earthy sweetness, while Revolution Barbecue SPG$ Salt, Pepper, Garlic & More quietly amplifies those flavors without getting in the way. The result is a dish where nothing shouts, but everything is heard.
The poblanos remain the focal point, softened by cream and grounded by tender potatoes that absorb both chile flavor and seasoning evenly. SPG$ adds just enough garlic and black pepper to give the dish dimension, enhancing the roasted character of the peppers while keeping the profile familiar and comforting. Monterey Jack melts smoothly into the skillet, rounding everything out with richness rather than weight.
What makes this dish special is its cohesion. Every bite delivers poblano, potato, cream, and seasoning together, creating comfort that feels intentional instead of heavy. It is simple food, seasoned with purpose, meant to be eaten exactly as it is.
Poblanos con Papas y Queso
4
15 minutes
25 minutes
325
American
Main Dish
This skillet is built around balance and clarity, where seasoning plays a supporting but essential role. Roasted poblano peppers bring warmth and aroma, potatoes add substance, and cream ties everything together into a unified dish. Revolution Barbecue SPG$ Salt, Pepper, Garlic & More provides a consistent flavor backbone, ensuring the peppers and potatoes are seasoned evenly without masking their natural character.
Roasting the poblanos unlocks sweetness and subtle smokiness, and the SPG$ seasoning reinforces those notes with gentle garlic and black pepper rather than overpowering heat. As the peppers are folded into the cream, the seasoning becomes part of the sauce itself, creating depth that carries through the entire skillet.
The potatoes are cooked just until tender so they hold their shape and absorb flavor without breaking down. Monterey Jack finishes the dish with a smooth, controlled melt, allowing the roasted poblanos and balanced seasoning to remain front and center. The result is a skillet meant to be eaten as is, warm, comforting, and complete.
Ingredients
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6 large poblano peppers
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- 1 pound Yukon Gold potatoes, peeled and diced into 1/2 inch pieces
- 1 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic & More
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- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
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- 3/4 cup heavy cream
- 1 cup Monterey Jack cheese, freshly shredded
- 1/2 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic & More
Directions
- Roast the Poblanos: Place the poblano peppers directly over an open flame or under a broiler, turning until the skins are blistered and blackened on all sides, then transfer to a covered bowl and steam for 10 minutes before peeling, seeding, and chopping into bite size pieces.
- Cook the Potatoes: Bring a pot of water to a boil, season generously with Revolution Barbecue SPG$ Salt, Pepper, Garlic & More, add the diced potatoes, and cook until just tender, then drain and set aside.
- Build the Skillet Base: Heat the butter and neutral oil in a large skillet over medium heat, add the onion, and cook until softened and lightly golden, then stir in the garlic and cook until fragrant.
- Add the Poblanos: Stir the chopped poblanos into the skillet and cook briefly so they warm through and release their aroma.
- Combine and Finish: Add the cooked potatoes and heavy cream, stir gently to coat, season with Revolution Barbecue SPG$ Salt, Pepper, Garlic & More, then remove from heat and fold in the Monterey Jack cheese until melted and creamy.
- Rest and Serve: Let the skillet rest for 2 minutes before serving so the sauce thickens slightly.
