Chiles poblanos stuffed with corn
Chiles Corn Vegetables
Last updated 6/12/2012 1:14:25 AM. Recipe ID 43298. Report a problem with this recipe.
Title: Chiles poblanos stuffed with corn
Yield: 3 Servings
6 Chiles Poblanos
2 tb Sweet butter
1 md Onion; peeled & chopped
1 Clove garlic; peeled &
3 Ears corn; kernels only
Black pepper; ground
1/2 lb Farmer's cheese
1 c Creme fraiche
1/2 c Monterey Jack; grated
Char the peppers over a gas flame or under a broiler, turning them
often to ensure they char evenly. Wrap the charred peppers in a dish
cloth and let cool for several minutes. Carefully scrap the skins off
the peppers, making sure not to poke any holes in the peppers. Cut a
slit in the side of each pepper and remove the seeds. Set the peppers
aside. Preheat the oven to 350 degrees. Melt the butter in a skillet.
Saute the onion and garlic until the onion is soft. Add the corn,
salt and pepper. Cook for 2 minutes. Stuff the peppers with the corn
mixture and one spoonful of the farmers' cheese. Butter a baking dish
large enough to hold the peppers comfortably in a single layer.
Place the peppers in the dish with the slit facing up. Pour the creme
fraiche over. Bake for 10 minutes. Sprinkle the grated cheese over.
Brown lightly under the broiler. Serve hot.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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