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A.W. Pink
Chiles Poblanos Stuffed with Corn
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Dairy
Vegetable
3
Servings
INGREDIENTS
6
Chiles Poblanos
2
tb
Sweet butter
1
md
Onion; peeled & chopped fine
1
Clove garlic; peeled & minced
3
Ears corn; kernels only
Coarse salt
Black pepper; ground
1/2
lb
Farmer's cheese
1
c
Creme fraiche
1/2
c
Monterey Jack; grated
INSTRUCTIONS
Char the peppers over a gas flame or under a broiler, turning them often to
ensure they char evenly. Wrap the charred peppers in a dish cloth and let
cool for several minutes. Carefully scrap the skins off the peppers, making
sure not to poke any holes in the peppers. Cut a slit in the side of each
pepper and remove the seeds. Set the peppers aside. Preheat the oven to 350
degrees. Melt the butter in a skillet. Saute the onion and garlic until the
onion is soft. Add the corn, salt and pepper. Cook for 2 minutes. Stuff the
peppers with the corn mixture and one spoonful of the farmers' cheese.
Butter a baking dish large enough to hold the peppers comfortably in a
single layer. Place the peppers in the dish with the slit facing up. Pour
the creme fraiche over. Bake for 10 minutes. Sprinkle the grated cheese
over. Brown lightly under the broiler. Serve hot.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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