Chiles poblanos stuffed with corn
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chiles Poblanos | |
| 2 | tablespoons | Sweet butter |
| 1 | medium | Onion; peeled & chopped fine |
| 1 | Clove garlic; peeled & minced | |
| 3 | Ears corn; kernels only | |
| Coarse salt | ||
| Black pepper; ground | ||
| ½ | pounds | Farmer's cheese |
| 1 | cup | Creme fraiche |
| ½ | cup | Monterey Jack; grated |
Directions
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 Archive, .