Chilies With Corn Tamale Filling

1. 1

   In a 2- to 3-quart pan over medium-high heat, stir cornmeal, 1 1/2 cups water, milk, 3 tablespoons butter, 1/2 cup corn, red bell pepper, and jalapeno until mixture bubbles and cornmeal no longer feels gritty, about 5 minutes.

2. 2

   Stir 3/4 cup cheese and cilantro into cornmeal mixture. Let stand until just cool to touch. Season to taste with salt and pepper.

3. 3

   About 1/2 inch below stems, cut tops crosswise off poblanos; save tops. With a fork, scrape out and discard seeds and pith. Holding a chili upright, spoon in cornmeal mixture, pushing gently with spoon and shaking gently to fill chili to rim. Replace poblano tops and secure with toothpicks.

4. 4

   Lay poblanos on their sides in a shallow 10- by 15-inch casserole. Cover tightly with foil and bake in a 375u00b0 oven until chilies are tender when pierced, 40 to 45 minutes.

5. 5

   Meanwhile, in a 1- to 2-quart pan over medium heat, frequently stir onion in remaining butter until limp, 8 to 10 minutes. Add canned chilies, remaining 1/2 cup corn, remaining 3/4 cup cheese, and half-and-half; stir until cheese melts, 1 to 2 minutes.

6. 6

   Remove toothpicks from poblanos and spoon sauce over chilies. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.