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

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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: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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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.

Tips for Making This Recipe

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.
Author: Lynne Webb
Course: Vegetarian
Cuisine: Mexican
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