CORN-STUFFED POBLANO CHILES
The filling in each of these mellow peppers is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
- Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.
- Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.
- Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.
Nutrition Facts : Calories 187 g, Cholesterol 26 g, Fiber 5 g, Protein 14 g, SaturatedFat 2 g, Sodium 401 g
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Osama Ashrf
[email protected]This recipe is a great way to use up leftover chicken. I had some leftover chicken from a rotisserie chicken and I used it to make the stuffing for these chiles. They turned out great!
omar games
[email protected]These chiles were a hit at my party! Everyone loved them and they were gone in no time. I will definitely be making this recipe again.
Nate David
[email protected]I loved this recipe! The corn stuffing was so flavorful and the chiles were roasted to perfection. I will definitely be making this recipe again.
level up 21 corp
[email protected]These chiles were so easy to make and they turned out great! The corn stuffing was flavorful and the chiles were roasted to perfection. I will definitely be making this recipe again.
ashaduzzaman nur
[email protected]I made these chiles for my family and they loved them! The corn stuffing was especially delicious. I will definitely be making this recipe again.
Spazz GHz
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the chiles and they were gone in no time. I will definitely be making this recipe again.
XIN RO NI
[email protected]This recipe is a great way to use up leftover rice. I had some leftover rice from a takeout order and I used it to make the stuffing for these chiles. They turned out great!
master shipon
[email protected]I made this recipe for a Cinco de Mayo party and it was a hit! Everyone loved the chiles and they were gone in no time. I will definitely be making this recipe again next year.
Ramiro Niño Zavaleta
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the corn stuffing and they didn't even notice the poblano peppers.
Ashraful Is back
[email protected]I made this recipe in my air fryer and they turned out great! I just sprayed the chiles with cooking spray and cooked them for 10 minutes at 400 degrees Fahrenheit. They were perfectly roasted and the corn stuffing was delicious.
Tristen Hegan
[email protected]I'm a vegetarian and I made this recipe without the chicken. It was still delicious! I used crumbled tofu instead of chicken and it worked out great.
Shantell Terrell
[email protected]This recipe is a great way to use up leftover corn on the cob. I had some leftover corn from a cookout and I used it to make the stuffing for these chiles. They turned out great!
Hannah Bangura
[email protected]I had some leftover corn stuffing and I used it to make tacos the next day. They were amazing! I would definitely recommend using the leftover stuffing to make tacos or burritos.
Gregg Denton
[email protected]The chiles were a bit spicy for my taste, but the corn stuffing was delicious. I would recommend using a milder pepper if you don't like spicy food.
rasheed ali
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the chiles and they were gone in no time. I will definitely be making this recipe again.
Balla Bahadur
[email protected]I followed the recipe exactly and the chiles turned out perfectly. The corn stuffing was delicious and the chiles were roasted to perfection. I served them with a side of rice and beans and it was a hit with my family.
Helen Abigail Lemus
[email protected]This dish was a little bit time-consuming to make, but it was totally worth it! The flavors were amazing and the presentation was beautiful. I would definitely recommend this recipe to anyone who loves Mexican food.
nusrat moumi
[email protected]I'm not a huge fan of poblano peppers, but I loved this recipe! The corn stuffing was so good that it made me forget all about the peppers. I will definitely be making this again.
Riley Reynolds
[email protected]These poblano chiles were a hit at my dinner party! The corn stuffing was flavorful and the chiles were perfectly roasted. I will definitely be making this dish again.