Goat Cheese & Corn Chili Rellenos Recipe

Name: Goat Cheese & Corn Chili Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large plum tomatoes, seeded and diced; 1 small red onion, diced and divided; 3 tablespoons extra-virgin olive oil, divided; 2 garlic cloves, minced and divided; 1 teaspoon balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 poblano peppers (or 8 Anaheim peppers); 2 ears corn, husked; 3/4 cup crumbled goat cheese (or feta cheese); 1/2 cup monterey jack cheese (or pepperjack or sharp cheddar cheese); 1/2 cup fresh cilantro, minced; fresh fresh cilantro stem

Servings: persons

4 large plum tomatoes, seeded and diced
1 small red onion, diced and divided
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced and divided
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
6 poblano peppers (or 8 Anaheim peppers)
2 ears corn, husked
3/4 cup crumbled goat cheese (or feta cheese)
1/2 cup monterey jack cheese (or pepperjack or sharp cheddar cheese)
1/2 cup fresh cilantro, minced
fresh fresh cilantro stem

1
Combine tomatoes, 1/2 onion, 2 tablespoons oil, 1 clove garlic, vinegar, salt and black pepper in medium bowl; let salsa stand 15 minutes.
2
Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
3
Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in medium bowl; mix well. Carefully fill each pepper with cheese mixture, making cut in side of pepper, if necessary. Secure opening with wooden pick. (Soak wooden picks in hot water for 15 minutes to prevent browning.) Brush peppers with remaining 1 tablespoons oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 large plum tomatoes, seeded and diced, 1 small red onion, diced and divided, 3 tablespoons extra-virgin olive oil, divided, 2 garlic cloves, minced and divided, and more.

Yes, Goat Cheese & Corn Chili Rellenos falls under the Soups & Stews 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.

Goat Cheese & Corn Chili Rellenos

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