Poblanos Stuffed With Corn and Cheese

"Corn and cheese make these mild tasting chilies a great main dish."
photo by breezermom photo by breezermom
photo by breezermom
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Artandkitchen photo by Artandkitchen
Ready In:
1hr 5mins




  • Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
  • Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
  • Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
  • Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
  • Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

Questions & Replies

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  1. I was really excited about this one, for some reason, and it delivered for sure!! Made for lunch for myself since nobody else in my house would probably go for it :) Delicious!!
  2. Thanks a lot for posting this great recipe. The preparetion is easy and the result delicious.<br/>I prepared the filling while the peppers were under the broiler. For this reason this recipe can save you a lot of time. With this recipe you have your veggis, carbs and proteins! Fantastic even for a weekday meal.<br/><br/>I adapted the recipe to my mediterannean ingredient in following way:<br/><br/>poblano chiles to bell peppers (red, green and yellow<br/>butter to olive oil only<br/>2 teaspoons olive oil<br/>farmer cheese to feta cheese<br/>cheddar cheese to parmesan cheese<br/><br/>Don't forget to add the cilantro!
  3. I'm afraid all the forces didn't unite to make this a great one for us. My poblanos had no spice at all, which definitely went missing (though not at all the fault of the recipe). Roasting the peppers and peeling off the skin made them limp and hard to work with, for me. I kept them whole, slitting them open to remove the innards, so I'd have enough room to stuff them. It would have been better if I'd split and cleaned them before roasting. The cilantro in the filling overwhelmed all of the other flavors--it was all I could really taste. Still, I really like the concept of this dish. I think with some reworking (and some hotter peppers) this could be a good recipe for our particular taste.
  4. What a delightful surprise this was! My peppers were just a hint on the spicy side, and were perfect with the corn mixture. I think if I got a mild poblano, I'd have to add some jalapenos to the corn mix, because I really like things spicy. I really enjoyed this....thanks for sharing!



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