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  • 4 Thomas’® Plain Bagels
  • 4 poblano peppers
  • 4oz Pepper Jack cheese, sliced
  • 4oz Monterey jack cheese, sliced
  • 1 cup flour
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp onion salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups vegetable oil
  • 4 tbsp crema
  • 4 slices thick-cut bacon
  • salsa
  • fresh cilantro, chopped


  1. Preheat oven to broil
  2. Place 4 poblano peppers on a sheet pan lined with parchment paper. Broil for 6 minutes, flip, then broil for another 6 minutes.
  3. Remove from heat, place aluminum foil over the pan and leave to steam for 10 minutes.
  4. Remove stems and loose skin. Carefully cut slit in middle and scrape out seeds. Divide your cheese up and stuff peppers evenly. Fasten closed with toothpicks.
  5. In a shallow bowl, add flour, cayenne pepper, paprika, salt, black pepper, and onion salt.
  6. In another bowl, whisk buttermilk and eggs.
  7. Dredge peppers in flour mixture, then egg mixture, then flour mixture again.
  8. In a medium Dutch oven, heat vegetable oil over medium-high heat.
  9. Fry peppers for 5–6 minutes until golden, flipping once. Remove toothpicks.
  10. Split Bagels and lightly toast.
  11. Spread each Bagel bottom with 1 tbsp crema, then top each with a stuffed poblano pepper, bacon, salsa, and chopped cilantro.

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