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.
PrintTomatillo And Corn Stuffed Poblano Peppers
The rich chile flavor of poblano peppers complements the tomatillo, corn and tomato filling in this colorful southwest-style side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
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.
Notes
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.
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