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Side Dishes » Tomatillo And Corn Stuffed Poblano Peppers

Tomatillo And Corn Stuffed Poblano Peppers

by Lynne Webb on October 1, 2012 (Updated October 4, 2019) // Leave a Comment

The rich chile flavor of poblano peppers complements the tomatillo, corn and tomato filling in this colorful southwest-style side dish.
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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.

Tomatillo And Corn Stuffed Poblano Peppers

Tomatillo And Corn Stuffed Poblano Peppers

4.34 from 3 votes
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The rich chile flavor of poblano peppers complements the tomatillo, corn and tomato filling in this colorful southwest-style side dish.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 20 minutes mins
Total Time : 30 minutes mins
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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

Instructions 

  • 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.

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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetarian
 | 
Cuisine: Mexican

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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