Title: Chiles poblanos stuffed with corn
 Categories: Vegetable
      Yield: 3 Servings
 
      6    Chiles Poblanos
      2 tb Sweet butter
      1 md Onion; peeled & chopped
           -fine
      1    Clove garlic; peeled &
           -minced
      3    Ears corn; kernels only
           Coarse salt
           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.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe