Best 2 Corn Stuffed Poblano Chiles Recipes
**Explore the vibrant flavors of Mexican cuisine with our tantalizing corn-stuffed poblano chiles, a delightful symphony of textures and tastes. This traditional dish, also known as chiles rellenos, features the perfect balance of savory and sweet. Poblano chiles, known for their mild heat and smoky flavor, are carefully roasted and stuffed with a delectable filling of sweet corn, juicy tomatoes, and aromatic onions, creating a satisfying and wholesome meal. Accompanied by a selection of three tantalizing sauces - a creamy walnut sauce, a tangy tomato sauce, and a smoky chipotle sauce - this dish offers a culinary journey through the diverse flavors of Mexico. Whether you prefer a creamy, tangy, or smoky complement to your stuffed poblanos, each sauce adds a unique layer of complexity and richness, transforming this dish into a true masterpiece. So, gather your ingredients, ignite your culinary passion, and embark on a flavorful adventure with our corn-stuffed poblano chiles, a dish that will surely captivate your taste buds and leave you craving more.**
**Recipe 1: Roasted Poblano Chiles**
Discover the art of roasting poblano chiles to achieve the perfect balance between smoky and mild flavors.
**Recipe 2: Corn Stuffing**
Create a flavorful and wholesome corn stuffing using a delightful combination of corn, tomatoes, and onions.
**Recipe 3: Walnut Sauce**
Immerse yourself in the creamy and nutty flavors of this walnut sauce, adding a touch of richness to your stuffed poblanos.
**Recipe 4: Tomato Sauce**
Indulge in the vibrant and tangy flavors of this tomato sauce, offering a refreshing contrast to the smoky chiles.
**Recipe 5: Chipotle Sauce**
Embrace the smoky and spicy notes of this chipotle sauce, adding a touch of heat and depth to your dish.
**Recipe 6: Corn-Stuffed Poblano Chiles**
Bring all the elements together and assemble the stunning corn-stuffed poblano chiles, a dish that showcases the vibrant flavors of Mexican cuisine.
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.
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
Tips:
- For a smokier flavor, roast the poblano chiles directly over an open flame or under a broiler until the skins are blistered and blackened. Then, place the chiles in a paper bag and let them steam for 10 minutes before peeling and seeding them.
- If you don't have fresh corn on the cob, you can use frozen corn kernels. Just be sure to thaw them before using.
- To make the corn mixture more flavorful, add a tablespoon of chopped fresh cilantro or parsley, a teaspoon of chili powder, or a pinch of cumin.
- If you don't have queso fresco cheese, you can substitute another type of mild, fresh cheese, such as mozzarella or Monterey Jack.
- To make the chiles ahead of time, stuff them with the corn mixture and then refrigerate them for up to 24 hours. When you're ready to cook them, simply bake them in a preheated oven until they are heated through.
Conclusion:
Corn-stuffed poblano chiles are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are perfect for a weeknight meal or a special occasion. With their smoky flavor, creamy filling, and cheesy topping, these chiles are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give corn-stuffed poblano chiles a try. You won't be disappointed.
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