Corn Stuffed Poblano Chiles Recipes

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POBLANOS STUFFED WITH CORN AND CHEESE



Poblanos Stuffed With Corn and Cheese image

Make and share this Poblanos Stuffed With Corn and Cheese recipe from Food.com.

Provided by Debbwl

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 poblano chiles
2 teaspoons butter
2 teaspoons olive oil
1/2 cup scallion, sliced
2 teaspoons garlic
1 1/2 cups corn, frozen thawed
1/3 cup cilantro
6 ounces farmer cheese, crumbled
1/2 teaspoon salt
2 ounces cheddar cheese

Steps:

  • Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
  • Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
  • Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
  • Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
  • Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

Nutrition Facts : Calories 141, Fat 6.7, SaturatedFat 3.1, Cholesterol 15.3, Sodium 362.4, Carbohydrate 15, Fiber 1.8, Sugar 4.8, Protein 7.7

CORN-STUFFED POBLANO CHILES



Corn-Stuffed Poblano Chiles image

The filling in each of these mellow peppers is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

6 fresh poblano chiles
8 ounces boneless, skinless chicken breast
2 garlic cloves, lightly crushed
5 small tomatillos (about 7 ounces), husks removed
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
2 tablespoons fresh lime juice (from 1 to 2 limes)
1 3/4 teaspoons coarse salt
1 tablespoon olive oil
2 1/2 cups fresh corn kernels (from about 5 ears of corn)
2 ounces fresh goat cheese, crumbled
Freshly ground pepper, to taste

Steps:

  • Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
  • Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.
  • Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.
  • Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.

Nutrition Facts : Calories 187 g, Cholesterol 26 g, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, Sodium 401 g

STUFFED POBLANOS WITH ROASTED CORN



Stuffed Poblanos With Roasted Corn image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 small poblano chiles
2 tablespoons vegetable oil
1 teaspoon ground cumin
Kosher salt
4 ears corn, shucked
1 large bunch scallions, roughly chopped
1/4 cup crema or creme fraeche
1/4 cup chopped fresh cilantro
Grated zest of 1/2 lime, plus the juice of 1 lime
1/2 cup crumbled cotija cheese

Steps:

  • Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
  • Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
  • Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
  • Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
  • Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

TURKEY AND CORNBREAD STUFFED POBLANOS



Turkey and Cornbread Stuffed Poblanos image

Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

6 large poblano peppers (about 1-1/2 pounds)
1-1/2 cups chopped cooked turkey
1-1/2 cups cooked cornbread stuffing
2 packages (8-1/2 ounces each ) cornbread/muffin mix
1 carton (8 ounces) egg substitute
Oil for deep-fat frying
1 can (14 ounces) whole-berry cranberry sauce
1 chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce

Steps:

  • Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.

Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

CREAMY STOVETOP CORN WITH POBLANO CHILES



Creamy Stovetop Corn With Poblano Chiles image

Provided by David Tanis

Categories     quick, one pot, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons butter
1 small red onion, diced, about 1/2 cup
1 large red bell pepper, diced, about 3/4 cup
Salt
pepper
Cayenne or finely minced red jalapeño, optional
Kernels from 6 ears corn, about 3 cups
2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
2 scallions, thinly sliced
1/2 cup crème fraîche
1 or 2 limes, cut in half

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and bell pepper, season with salt and pepper, and stir-fry for 2 to 3 minutes, until the onion is translucent. Add a pinch of cayenne or a little minced jalapeño, if using.
  • Add the corn kernels and poblano strips, season again and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.
  • Stir in the scallions, then the crème fraîche and allow it to heat through. Taste for seasoning, and give the corn a good squeeze of lime.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 231 milligrams, Sugar 3 grams, TransFat 0 grams

POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE



Poblano Chiles Stuffed with Corn and Monterey Jack Cheese image

You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h25m

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon baking powder
Pinch of coarse salt
3/4 cup lager beer
8 poblano chiles
4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
1 tablespoon unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic (from 2 garlic cloves)
2 cups corn kernels (from 2 to 3 ears)
Coarse salt and freshly ground pepper
Safflower oil, for frying
Sour cream, for serving
Lime wedges, for serving

Steps:

  • Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
  • Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
  • Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
  • Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
  • Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.

CHORIZO-STUFFED POBLANO PEPPERS



Chorizo-Stuffed Poblano Peppers image

A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.

Provided by CookingWithShelia

Categories     Poblano Pepper Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound chorizo sausage
1 medium onion, chopped
1 cup canned black beans
1 cup frozen corn
6 leaves fresh basil, chopped
nonstick cooking spray
4 medium poblano peppers, halved lengthwise and seeded
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
  • Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese melts, about 10 minutes.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g

STUFFED AND BAKED POBLANO CHILES



Stuffed and Baked Poblano Chiles image

These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.

Provided by Kevlarturtle

Categories     Black Beans

Time 45m

Yield 4 as a main dish

Number Of Ingredients 8

8 large poblano chiles, roasted and peeled
1 (16 ounce) bag frozen seasoned corn and black beans, thawed
6 ounces monterey jack cheese, shredded
1/3 cup salsa, of your choice
1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
1/4 cup cornmeal
1/2 teaspoon garlic salt
2 tablespoons butter, melted

Steps:

  • Preheat oven to 450 degrees.
  • Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
  • In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
  • In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
  • Bake for 20-25 minutes or until crumb topping is golden brown.

Nutrition Facts : Calories 318.4, Fat 20.3, SaturatedFat 12.4, Cholesterol 55.4, Sodium 497.5, Carbohydrate 21.7, Fiber 2.5, Sugar 6, Protein 14.7

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From thelunacafe.com


CORN-STUFFED POBLANO PEPPERS RECIPE - RECIPES.NET
2022-03-23 Reduce heat and simmer until tender for about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and salt, and puree. Spread half the sauce in a 9×13-inch baking dish. Preheat oven to 375 degrees F. Heat oil in a skillet over medium heat. Add corn, and cook until tender. Let cool slightly.
From recipes.net


CHILES RELLENOS – VEGETARIAN STUFFED POBLANO CASSEROLE
2015-12-12 4 chopped scallions, garnish. chopped cilantro, garnish. Preheat oven to 350 F. In a skillet, heat oil. Add garlic and saute for 1 minutes, until it starts to change color. Add spinach and cook until leaves wilt. Leave to cool for a few minutes. Add corn, beans, queso fresco and 1/4 teaspoon of the salt. Mix to combine.
From globalkitchentravels.com


CORN AND CHORIZO STUFFED POBLANOS WITH GREEN CHILE-CHEESE …
Ingredient Checklist. 4 large fresh poblano chile peppers (5 to 6 ounces each) Nonstick cooking spray. 8 ounces extra-lean ground pork or ground turkey breast. ½ cup chopped onion (1 medium) ½ cup no-salt-added canned black beans, rinsed and drained. ½ cup no-salt-added canned whole kernel corn, rinsed and drained. ½ cup salsa.
From eatingwell.com


QUINOA-STUFFED POBLANO CHILES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 350°. Advertisement. Step 2. Cut chiles in half lengthwise; remove stems and seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.
From myrecipes.com


STUFFED POBLANO PEPPERS RECIPE - KITCHEN SWAGGER
2019-12-16 Heat 1 tablespoon of oil in a large pan on medium heat. Place 1 cup each of corn and black beans in a colander and rinse until water runs clear. Transfer to warm pan with red onion, cilantro, and fresh lime juice. Season with salt and pepper and sauté until corn just starts to brown, about 3-4 minutes.
From kitchenswagger.com


POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE RECIPE
Mar 7, 2015 - You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
From pinterest.com


STUFFED POBLANO PEPPERS - COOKING CLASSY
2022-05-12 Preheat oven to 350 degrees. Par-bake pepper halves: Place pepper halves on a 13 by 9-inch baking sheet in a single layer. Bake until tender crisp, about 10 – 15 minutes. Meanwhile make the filling: Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
From cookingclassy.com


10 BEST CHICKEN STUFFED POBLANO PEPPERS RECIPES | YUMMLY
2022-05-28 Vegetarian stuffed Poblano Peppers The Dreaming Tree. red onion, salt, lime, chipotle pepper, pepper, lime, butternut squash and 39 more.
From yummly.com


CORN AND CHEESE STUFFED POBLANOS - REAL CALIFORNIA MILK
Cut a 2-inch slit lengthwise into each pepper, and remove the seeds (peel the skin, if desired). 4. Remove the corn kernels from the cob and chop the scallions. Stir in the cheeses, cilantro, lime zest and 1/2 tsp cumin. Season with salt. 5. Spoon the corn cheese mixture into the peppers. Return the peppers to the oven and bake until the cheese ...
From realcaliforniamilk.com


CHICKEN ENCHILADA-STUFFED POBLANOS RECIPE - RACHAEL RAY IN SEASON
Step 1. In large bowl, toss first 6 ingredients. Cut out long 1-inch-wide strip from each chile, keeping stem and tip intact; chop strips and add to chicken. Seed chiles; stuff with chicken. Place stuffed chiles on rimmed baking sheet. Bake at 400° until chiles are tender and filling is browned, about 20 minutes. Top with more cheese and chips.
From rachaelraymag.com


SOUTHWESTERN STUFFED POBLANO PEPPERS - GIRL WITH THE IRON CAST
2020-08-28 Roast in oven for 10-15 minutes until they begin to soften. Remove from oven and set aside. Once removed, lower the heat to 375 F. While peppers are roasting, in a large dutch oven or high walled skillet. Add the ground beef over medium high heat. Add in the ground cumin, smoked paprika, kosher salt, and black pepper.
From girlwiththeironcast.com


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