Stuffed poblano chiles

Yield: 4 servings

Measure Ingredient
\N \N 2 large or 3 medium poblano (ancho) chiles -
\N \N Halved lengthwise and seeded
¾ cup Fresh or frozen corn kernesl - thawed if frozen
¼ cup Chopped red onion
¼ cup Chopped celery
¼ cup Chopped red bell pepper
2 tablespoons Chopped cilantro (fresh coriander)
2 ounces Sharp Cheddar cheese, shredded (3/4 cup)
1 each Fresh jalapeno pepper - seeded and minced
1 tablespoon Dried bread crumbs
½ teaspoon Salt
\N \N Freshly ground black pepper, to taste
\N \N Sour cream or creme fraiche

1. Preheat the oven to 375F. Oil a baking sheet. 2. Arrange the pepper halves on the baking sheet. 3. Combine all the remaining ingredients except the sour cream in a mixing bowl, and toss thoroughly. Fill the pepper halves with this mixture. 4. Bake until the peppers are tender and the filling is heated through, 30 minutes.

5. Serve immediately, topped with a dollop of sour cream.

4 portions.

Author's note: These are hot! All the flavors and colors of the Southwest are mingled in these chiles, which we temper with cooling sour cream.

Recipe from Michelle M. Bass. Source: The New Basics Cookbook Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 05-09-95

Similar recipes