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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Victor Taute
[email protected]My kids loved these stuffed poblano chiles! They ate them all up and asked for more.
Pir Ayanshah
[email protected]I used a blend of mozzarella and cheddar cheese in the filling. It was a gooey and delicious combination.
Raja Saleem
[email protected]I love the flavor of fresh herbs, so I added some chopped cilantro and parsley to the filling.
Maxbotnick
[email protected]I wanted my stuffed poblano chiles to have a little kick, so I added some chili powder and cumin to the filling.
Evelyn Roberts
[email protected]I had some leftover filling and used it to make tacos the next day. It was a great way to use up the leftovers and it was delicious!
mf n
[email protected]I made a big batch of these stuffed poblano chiles and froze them for later. They were a lifesaver on busy weeknights.
qwerty abcde
[email protected]I got creative with the filling and added black beans and roasted red peppers. It was a delicious and unique twist on the classic recipe.
Rodgers Mutethia
[email protected]I'm trying to eat healthier, so I used whole wheat tortillas instead of regular tortillas. It was a delicious and healthy alternative.
Nawang Lama
[email protected]This recipe is very budget-friendly. I was able to make a dozen stuffed poblano chiles for less than $20.
Lanell Williams
[email protected]I'm always looking for quick and easy recipes and this one fit the bill perfectly. The stuffed poblano chiles were on the table in less than an hour.
Precious Ellah
[email protected]I made these stuffed poblano chiles for a tailgate party and they were a hit! They were easy to transport and everyone loved the flavor.
Denise Collard
[email protected]I made these stuffed poblano chiles for a party and they were a huge success! Everyone loved them and asked for the recipe.
The Game And Toy Collector
[email protected]This was my first time making stuffed poblano chiles and it turned out great! The recipe was easy to follow and the dish was delicious.
Q Gibson
[email protected]I'm a big fan of cheese, so I added extra Monterey Jack cheese to the filling. It was gooey and melted perfectly.
Md Insan Ali
[email protected]I'm a vegetarian, so I used crumbled tofu instead of ground beef in the filling. It was a delicious and healthy alternative.
Jessica Winum
[email protected]I love spicy food, so I added some diced jalapeños to the filling. It gave the dish a nice kick and the flavors all came together perfectly.
Rassedujjaman Rafin
[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 would definitely make this again.