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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Stuffed Poblanos Recipe

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This recipe for Stuffed Poblanos is from For Jen and Andy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large poblano peppers
3 cups frozen corn kernels
2 tablespoons vegetable oil
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
Directions:
Directions:
Preheat broiler or grill pan to high.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

Heat 2 tablespoons oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Split the charred peppers open lengthwise (but not in half) with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.

 

 

 

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