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
- 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
- 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.