POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h25m
Number Of Ingredients 14
Steps:
- Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
- Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
- Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
- Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
- Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.
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Rage Apple
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I usually add a bit of cheese to the filling for extra flavor. I also like to serve them with a dollop of sour cream and salsa.
Sheeraz Sheeraz
[email protected]This recipe was easy to follow and the chiles were cooked perfectly. The filling was creamy and flavorful, and the roasted poblanos added a nice smoky flavor. I served them with a side of rice and beans, and they were a hit with my family.
Ashlyn Hulsey
[email protected]I made these stuffed poblano chiles for a party and they were a big hit! I used a combination of corn, black beans, and rice for the filling, and I added a bit of chopped cilantro and cumin for extra flavor. I roasted the chiles in the oven until the
Bapji Rauniyar
[email protected]These stuffed poblano chiles were delicious! I used a combination of corn and black beans for the filling, and I added a bit of chopped onion and garlic for extra flavor. I roasted the chiles in the oven until they were slightly charred, and the fill
Ahmed maher
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I usually add a bit of cheese to the filling for extra flavor. I also like to serve them with a dollop of guacamole and salsa.
Joseph Remo
[email protected]This recipe was easy to follow and the chiles were cooked perfectly. The filling was creamy and flavorful, and the roasted poblanos added a nice smoky flavor. I served them with a side of rice and beans, and they were a hit with my family.
Real Mj
[email protected]I made these stuffed poblano chiles for a potluck and they were a big hit! I used a combination of corn, black beans, and quinoa for the filling, and I added a bit of chopped cilantro for extra flavor. I roasted the chiles in the oven until they were
iqra Abid
[email protected]These stuffed poblano chiles were delicious! I used a combination of corn and black beans for the filling, and I added a bit of cumin and chili powder for extra flavor. I roasted the chiles in the oven until they were slightly charred, and the fillin
Mui Marina
[email protected]I've made this recipe several times and it's always a hit. I usually add a bit of ground beef to the filling for extra protein. I also like to serve them with a dollop of sour cream and salsa.
Larry Allen
[email protected]This recipe was a bit too spicy for me, but my husband loved it. The poblano chiles were roasted perfectly and the filling was creamy and flavorful. I would recommend using a milder pepper if you don't like spicy food.
Jesus Morales
[email protected]I made these stuffed poblano chiles for my family last night and they loved them! The recipe was easy to follow and the chiles were cooked perfectly. The filling was creamy and flavorful, and the roasted poblanos added a nice smoky flavor. I will def
Hannah Durbin
[email protected]These stuffed poblano chiles were amazing! I used fresh poblanos from my garden and they were so flavorful. The filling was creamy and cheesy, and the roasted poblanos added a nice smoky flavor. I will definitely be making this recipe again.
Charli Coconut
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of roasted poblanos, corn, and cheese is simply irresistible. I usually serve them with a side of rice and beans.
Nakia Thompson
[email protected]This recipe was a hit at my dinner party! The poblano chiles were perfectly roasted and the corn and Monterey Jack cheese filling was creamy and flavorful. I highly recommend this recipe to anyone looking for a delicious and easy-to-make Mexican dish