Chiles Poblanos Stuffed with Corn Recipe

Name: Chiles Poblanos Stuffed with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 poblano chiles, roasted and peeled; 2 tablespoons sweet butter; 1 medium onion, peeled &amp,finely chopped; 1 clove garlic, peeled &amp,minced; 3 ears corn, kernels only; coarse salt; black pepper, ground; 12 lb farmer cheese; 1 cup creme fraiche; ½ cup monterey jack cheese, grated

Servings: persons

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.

5645

kcal

Calories

460

Fat

Carbs

346

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 poblano chiles, roasted and peeled, 2 tablespoons sweet butter, 1 medium onion, peeled &amp,finely chopped, 1 clove garlic, peeled &amp,minced, and more.

Yes, Chiles Poblanos Stuffed with Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Poblanos Stuffed with Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions