CORN STUFFED POBLANO CHILES
Make and share this Corn Stuffed Poblano Chiles recipe from Food.com.
Provided by RecipeMonster
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all of the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4" from the heat until the skin blisters on the peppers.
- Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13" X 13 X 2". Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.
Nutrition Facts : Calories 185.4, Fat 11.9, SaturatedFat 3.1, Cholesterol 80.4, Sodium 411.8, Carbohydrate 15.5, Fiber 2.8, Sugar 4.9, Protein 7.5
STUFFED POBLANOS
This turkey-stuffed poblano peppers recipe is a family favorite, filled with cream cheese and Monterey Jack cheese for maximum gooeyness.
Provided by fire1676
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
- Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
- Add stuffing to peppers and place in a baking pan.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 8.4 g, Cholesterol 133.7 mg, Fat 25.2 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 939.8 mg, Sugar 3.4 g
JUANA'S CHICKEN-STUFFED POBLANOS
Categories Cheese Chicken Pepper Tomato Vegetable Dinner Monterey Jack Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Roast chiles:
- Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
- Make filling:
- Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
- Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
- Stuff and bake chiles:
- Preheat oven to 350°F.
- Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
- Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
- Bake chiles in middle of oven until cheese is melted, about 30 minutes.
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