Corn Stuffed Poblano Chiles

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Servings: 6 Difficulty: Advanced
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Roasted poblano peppers stuffed with a savory mixture of sweet corn, creamy eggs, sharp cheddar, and crunchy pecans.
Corn Stuffed Poblano Chiles recipe image
Corn Stuffed Poblano Chiles recipe image
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Corn Stuffed Poblano Chiles

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 507.5

Description

These corn-stuffed poblano chiles are a vibrant and hearty vegetarian side dish that bridges the gap between Mexican and Tex-Mex cuisine. The process begins by roasting the poblanos until their skins blister and char, which adds a deep, smoky complexity to the final dish. Once peeled, the tender peppers are filled with a rich mixture of whole kernel corn, beaten eggs, and finely chopped red pepper for a pop of color. Sharp shredded cheddar cheese provides a salty, creamy contrast to the sweetness of the corn, while chopped pecans add a delightful, unexpected crunch. Finished with a hint of ground red pepper for warmth, these stuffed chiles bake until golden and set. They are perfect for family dinners, potlucks, or as a sophisticated accompaniment to grilled meats or simple rice bowls.

Ingredients

Directions

  1. Preheat the oven broiler and position the rack about 4 inches from the heat source.
  2. Cut the poblanos in half lengthwise and carefully remove the stems, seeds, and white membranes.
  3. Place the chile halves cut-side down on a broiler pan or baking sheet.
  4. Broil the chiles until the skin is blistered and charred, turning occasionally to ensure even charring.
  5. Transfer the hot chiles to a plastic bag or cover them tightly with plastic wrap and let sit for 15 minutes to steam.
  6. Carefully peel off as much of the charred skin as possible using your fingers or a paring knife.
  7. Preheat the oven to 375&# 194;°F (190ðC) and grease a 9x13-inch baking dish.
  8. In a medium bowl, beat the eggs until they are thick and slightly pale yellow.
  9. Stir in the corn, chopped pecans, red pepper, onion, salt, ground red pepper, and shredded cheddar cheese.
  10. Arrange the peeled chile halves cut-side up in the prepared baking dish.
  11. Spoon the corn mixture evenly into each chile half, mounding it slightly.
  12. Cover the dish with foil and bake for 25 minutes, or until the filling is set and hot.
  13. Remove foil and let cool for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 507.5kcal
% Daily Value *
Total Fat 39.5g61%
Saturated Fat 13.4g67%
Cholesterol 48.5mg17%
Sodium 2763.9mg116%
Total Carbohydrate 26.8g9%
Dietary Fiber 6.3g26%
Sugars 6.9g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, poblano, stuffed peppers, vegetarian, mexican, side dish, cheddar, pecans, eggs, roasted, smoky, cheese, baking, easy dinner, plant based, gluten free, comfort food, healthy, grilled, smoked
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