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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Emihle Lonwabo
[email protected]This dish was a delightful blend of flavors and textures. The roasted poblanos had a smoky, slightly spicy flavor that was perfectly complemented by the creamy corn filling. The cheese added a nice gooeyness and the salsa added a bit of freshness. Ov
Noyna Mollik
[email protected]Corn Stuffed Poblano Chiles: A Must-Try!
Muhammed Akbar
[email protected]I love this recipe! The corn stuffed poblano chiles are always a hit at my parties. They're easy to make and they always taste amazing.
Uma Sahu
[email protected]These stuffed poblano chiles were so easy to make and they tasted delicious! The corn filling was flavorful and the poblanos were roasted perfectly. I will definitely be making this recipe again.
Najmus Sakib
[email protected]I've been making this corn stuffed poblano chiles recipe for years and it never disappoints. The poblanos are always perfectly roasted and the corn filling is so flavorful. A must-try!
Emerald Rogers
[email protected]The corn stuffed poblano chiles were a hit at my dinner party! Everyone loved the unique flavor combination and the creamy texture of the corn filling. Definitely a new favorite!
Seif Zain
[email protected]These corn stuffed poblano chiles were easy to make and tasted amazing! The corn filling was creamy and flavorful, and the poblanos were roasted to perfection. Highly recommend!
Adofo Comfort
[email protected]Made this Corn Stuffed Poblano Chiles recipe last night and they turned out great! The poblano chiles were roasted perfectly and the corn filling was so flavorful. Will definitely make again!
Danie Brits
[email protected]These stuffed poblano chiles were delicious! The corn filling was flavorful and the chiles were perfectly roasted. I served them with sour cream and salsa and they were a hit!
Shezad Ansari
[email protected]Just tried this Corn Stuffed Poblano Chiles recipe, it's a keeper! The flavors all work so well together and I love how simple it is to make. I'll definitely be making it again.