The mild flavor of the poblano chile makes it a perfect base for this colorful all-veggie stuffing. The tomatillos add a nice citrus flavor and bind the other stuffing ingredients together nicely. You can control the heat to taste by adding an additional jalapeño or some extra cayenne to the tomatillo-corn mixture.

Tomatillo-Corn Stuffed Poblano Peppers

Ingredients ~

2 poblano peppers, stemmed, seeded and halved lengthwise

2 tablespoons olive oil

1 or 2 jalapeño peppers, finely chopped

1/4 cup red onion, minced

2 cloves garlic, finely chopped

4 small tomatillos, roughly chopped

1 small tomato, seeded and chopped

1 teaspoon sugar

1/4 teaspoon cayenne pepper (or more if desired)

Salt and freshly ground black pepper to taste

3/4 cup fresh or frozen corn kernels

4 green onions, sliced

2 tablespoons cilantro, chopped

1/2 cup Mexican queso blanco or Monterey Jack, shredded

4 lime wedges

Preparation ~

Preheat the oven to 425°F.

Place the poblano pepper halves on a baking sheet coated with nonstick spray. Season with salt and pepper and brush with a small amount of olive oil. Roast for 10 to 12 minutes, until soft and wrinkled. Remove from the oven and set aside.

While the peppers roast, heat the olive oil in a large pan over medium heat. Add the jalapeño and onion and sauté for about 2 to 3 minutes until the onion is soft. Add the garlic and sauté for 1 minute more. Add the tomatillos and tomato and continue cooking until the tomatillos begin to break down and form a chunky sauce, about 8 minutes.

Add the sugar and cayenne, and season to taste with salt and pepper. Stir in the corn and green onions and cook about 3 minutes more, until the corn is heated through and the green onions have softened. Taste and adjust the seasoning if necessary. Remove from the heat and stir in the cilantro.

Divide the tomatillo-corn mixture between the 4 poblano halves. Top with the shredded cheese and return to the oven for about 2 minutes, until the cheese has melted. Serve with lime wedges for drizzling.

Makes 4 servings

Recipe Notes ~

Poblano chiles are tapered, dark green peppers about 4 to 5 inches in length. They range in taste from very mild to having a small amount of heat. Poblanos have a rich chile flavor, but they lack the sweetness of a bell pepper. You can successfully substitute green bell peppers or cubanelles in this recipe if you can’t find fresh poblanos - just omit the sugar.

This recipe makes a nice side dish served with our Chicken With Creamy Cilantro-Lime Sauce.

Source: MyGourmetConnection