Prep 20 mins
Cook 20 mins
I love poblano chiles! Stuffed with corn and cheese, this is delightful!
- 6 poblano chiles, roasted and peeled
- 2 tablespoons sweet butter
- 1 medium onion, peeled &,finely chopped
- 1 clove garlic, peeled &,minced
- 3 ears corn, kernels only
- coarse salt
- black pepper, ground
- 1⁄2 lb farmer cheese
- 1 cup creme fraiche
- 1⁄2 cup monterey jack cheese, grated
- Cut slit in side of peppers and remove seeds.
- Set peppers aside.
- Preheat oven to 350 degrees.
- Melt butter in skillet.
- Saute onion& garlic until onion is soft.
- Add corn, salt& pepper.
- Cook for 2 min.
- Stuff peppers with corn mixture& one spoonful Farmer's cheese.
- Butter a baking dish large enough to hold peppers comfortably in a single layer.
- Place peppers in dish with slit facing up.
- Pour creme fraiche over.
- Bake for 10 min.
- Sprinkle with grated cheese.
- Brown lightly under broiler.
- Serve hot.
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.
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.