Name: Stuffed Poblano Chiles
Yield: 4 portions
Ingredients: Sour cream or crème fraîche; Freshly ground black pepper, to taste; ¾ cup fresh or frozen corn kernels, thawed if frozen; ¼ cup Chopped celery; ¼ cup Chopped red onion; 1 fresh jalapeño pepper, seeded and minced; 1 tablespoon dried bread crumbs; ¼ cup Chopped red bell pepper; 2 large or 3 medium poblano (ancho) chiles, halved lengthwise and seeded; ½ teaspoon salt; 2 tablespoons Chopped cilantro (fresh coriander); 2 ounces sharp Cheddar cheese, shredded (¾ cup)

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.

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Ingredients

Method

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