Stuffed Poblano Chiles

Name: Stuffed Poblano Chiles
Yield: 4 portions
Ingredients: Sour cream or crème fraîche; Freshly ground black pepper, to taste; Sour cream or crème fraîche; 2 large or 3 medium poblano (ancho) chiles, halved lengthwise and seeded; ¾ cup fresh or frozen corn kernels, thawed if frozen; ¾ cup fresh or frozen corn kernels, 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 tablespoons Chopped cilantro (fresh coriander); 2 ounces sharp Cheddar cheese, shredded (¾ cup); 1 fresh jalapeño pepper, seeded and minced; 1 tablespoon dried bread crumbs; ½ teaspoon salt

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These are hot! All the flavors and colors of the Southwest are mingled in these chiles, which temper with cooling sour cream.

Ingredients

2 large or 3 medium poblano (ancho) chiles, halved lengthwise and seeded
¾ cup fresh or frozen corn kernels

Side dish
Vegetarian

Method

Preheat the oven to 375°F. Oil a baking sheet.
Arrange the pepper halves on the baking sheet.
Combine all the remaining ingredients except the sour cream in a mixing bowl, and toss thoroughly. Fill the pepper halves with this mixture.