Chiles Poblanos Stuffed with Corn

Total Time
Prep 20 mins
Cook 20 mins

I love poblano chiles! Stuffed with corn and cheese, this is delightful!

Ingredients Nutrition


  1. Cut slit in side of peppers and remove seeds.
  2. Set peppers aside.
  3. Preheat oven to 350 degrees.
  4. Melt butter in skillet.
  5. Saute onion& garlic until onion is soft.
  6. Add corn, salt& pepper.
  7. Cook for 2 min.
  8. Stuff peppers with corn mixture& one spoonful Farmer's cheese.
  9. Butter a baking dish large enough to hold peppers comfortably in a single layer.
  10. Place peppers in dish with slit facing up.
  11. Pour creme fraiche over.
  12. Bake for 10 min.
  13. Sprinkle with grated cheese.
  14. Brown lightly under broiler.
  15. Serve hot.


Most Helpful

This dish turned out to be a lovely, light, lunch dish. It was filling and very tasty. I used sharp Cheddar cheese, and home-made creme fraiche. The appearance of the dish was eye appealing. It was easy to make. I believe next time I make this dish, I will add some New Mexico chile powder for another layer of flavor and to give it a little more of a smokey, spicy flavor. Thanks for sharing this lovely chile dish.

Miss Annie October 30, 2002

I really wanted to make some Chiles Rellenos for ZW3 and this is the closest thing I could find. Am I glad I did! This was fantastic. I did add a bit of chili powder into the filling mixture and I didn't have farmers cheese so I used a Mexican 4-cheese blend- not the kind with the seasoning. Thanks again.

Miss Erin C. June 24, 2007

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