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Miguelina's Poblanos and Cheese

"These are a delicious side dish (but a rich one), if you don't mind a mildly chiloso (hot) pepper - less than jalapenos. The mellow cheese is the perfect accompaniment! Double or triple the recipe, as you please. These are not volcanic, but not for people who can't eat nachos with at least some jalapenos on them. Use Mexican cheeses if they are available in your area."

By allrecipes · From Open Recipes · 4 ingredients
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Miguelina's Poblanos and Cheese

Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and 50,459 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Miguelina's Poblanos and Cheese

4 servings
Prep20 min
Cook15 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + flourtop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs