POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE
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
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.
STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
POBLANOS STUFFED WITH CORN AND CHEESE
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
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 AND CHEESE-STUFFED CREPES WITH POBLANO CREAM
Provided by Marcela Valladolid
Time 37m
Yield 8 to 10 crepes
Number Of Ingredients 15
Steps:
- Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
- For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
- Preheat oven to 350 degrees F.
- For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
- Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
- Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
- To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.
CHILES POBLANOS STUFFED WITH CORN
Make and share this Chiles Poblanos Stuffed with Corn recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut slit in side of peppers and remove seeds.
- Set peppers aside.
- Preheat oven to 350 degrees.
- Melt butter in skillet.
- Saute onion& garlic until onion is soft.
- Add corn, salt& pepper.
- Cook for 2 min.
- Stuff peppers with corn mixture& one spoonful Farmer's cheese.
- Butter a baking dish large enough to hold peppers comfortably in a single layer.
- Place peppers in dish with slit facing up.
- Pour creme fraiche over.
- Bake for 10 min.
- Sprinkle with grated cheese.
- Brown lightly under broiler.
- Serve hot.
Nutrition Facts : Calories 328.1, Fat 22.4, SaturatedFat 13.6, Cholesterol 75.5, Sodium 84.8, Carbohydrate 23, Fiber 2.6, Sugar 5.8, Protein 12.7
CHORIZO-STUFFED POBLANO PEPPERS
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
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 POBLANOS
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.
Nutrition Facts : Calories 327 g, Fat 10 g, Fiber 10 g, Protein 17 g
FIERY STUFFED POBLANOS
I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Broil peppers 3 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; cover and let stand for 20 minutes., Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside., Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper., Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.
Nutrition Facts : Calories 223 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
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