Tomatillo And Corn Stuffed Poblano Peppers

The mild flavor of poblano chiles makes them a perfect base for these simple stuffed-peppers filled with sautéed corn, tomatillos and shredded cheese. Serve as a side dish with grilled chicken, steak or broiled fish.

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Ingredients:
4 medium poblano peppers, stemmed, seeded and halved lengthwise
1 tablespoon olive oil
1/4 cup onion, finely chopped
1 clove garlic, very finely chopped
3/4 cup fresh or frozen corn kernels
4 medium tomatillos, roughly chopped
1 tablespoon lime juice
Salt and freshly ground black pepper to taste
3/4 cup shredded Monterey Jack or Mexican cheese blend

Preparation:
Preheat the oven to 425°F.

Place the poblano pepper halves on a baking sheet coated with nonstick spray. Season with salt and pepper and brush with a small amount of olive oil. Roast until slightly softened, 5 minutes. Remove from the oven and set aside.

While the peppers roast, heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft, 2 to 3 minutes, then add the garlic and sauté for 1 minute longer. Add the corn and cook for an additional 2 minutes, until lightly caramelized.

Add the tomatillos and lime juice and continue cooking, stirring frequently, until the tomatillos begin to break down and form a chunky sauce, 5 to 7 minutes. Season to taste with salt and pepper.

Divide the tomatillo-corn mixture between the 8 poblano halves. Top with the shredded cheese and return to the oven until the cheese has melted, about 2 minutes. Serve immediately

Makes 4 servings

Recipe Notes:
Poblano chiles are tapered, dark green peppers about 4 to 5 inches in length. They range in taste from very mild to having a small amount of heat. Poblanos have a rich chile flavor, but they lack the sweetness of a bell pepper. You can successfully substitute green bell peppers or cubanelles in this recipe if you can't find fresh poblanos.

This recipe makes a nice side dish served with our Chicken With Creamy Cilantro-Lime Sauce.

This is an original recipe created & tested by the editors of MyGourmetConnection