Simple Cooking: Stuffed Poblano Peppers
By Carrie Becker in Food on Sep 17, 2010 8:30PM
Poblanos just before they hit the oven. Sorry, no post oven photo! Our stomach won.
With the weather cooling down a bit this weekend, give this one a try then make it part of your Fall and Winter weekly meals.
Stuffed Poblano Peppers
- 2 larger poblano peppers
- 1 medium to large ripe tomato (or drained diced canned tomatoes)
- 1 ear of corn, kernels removed from the cob
- 1 small onion, diced
- 1 - 2 cups of shredded chihuahua cheese (or other melty cheese)
- 1/4 cup chopped cilantro
- Salt and Pepper to taste
Roast poblano peppers on cooktop flame until skin is full chared. Place poblanos in a paper bag and set aside.
In a large, heavy pan, saute onion in a small amount of oil until onions are almost translucent and soft. Add corn and tomatoes. Simmer vegetables until tomatoes begin to breakdown a bit but not so much that they lose their shape. Toss in half of the shredded cheese and mix until melted. Stir in chopped cilantro then turn off heat.
Preheat the oven to 425 degrees. While the oven warms up, take the peppers out of the paper bag and remove the charred skin with your fingers. Cut the each pepper lengthwise, remove the seeds and core then place in a baking dish. Spoon in your melty cheese, vegetable mixture in each pepper. Cover peppers with more shredded cheese. Pop in the oven for 10 - 12 minutes. If you want a crispy top, turn the oven up to a high broil for the last minute or two.
Top with your favorite Mexican condiments - crema, more cilantro, pickled jalapeños, etc. Enjoy!