Corn - Stuffed Poblano Chilies |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another great recipe from Martha!! The taste is a litter peppery and so delicious!! Ingredients:
6 fresh poblano chiles |
8 ounces chicken breasts, boneless, skinless |
2 garlic cloves, lightly crushed |
6 small tomatillos, hulks removed (about 7 oz) |
1/4 cup fresh cilantro, coarsely chopped, plus sprigs for garnish |
2 tablespoons fresh lime juice |
1 3/4 teaspoons coarse salt |
1 tablespoon olive oil |
2 1/2 cups fresh corn kernels (from about 5 ears) |
2 ounces fresh goat's cheese, crumbled |
fresh ground pepper, to taste |
Directions:
1. Roast poblanos directly over flames of a gas burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, covered with plastic wrap, let stand for 15 minutes. When cool enough to handle, rub with paper towels to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to top. Remove seeds, leaving stem intact.
2. Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2 inch pieces, and cover,.
3. Add tomatillas to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain and purée tomatillas and garlic in a blender,. Add cilantro, lime juice, and 1 1/2 teaspoons salt and purée. Spread half of the sauce in a 9x13 baking dish.
4. Preheat oven to 375F Heat oil in skillet, and add corn and cook until tender, about 3 minutes. Let cool slightly, Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup the mixture in each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoons salt.
5. Cover and bake until heated through, about 25 minutes.
6. Uncover and let stand 5 minutes. Drizzle with sauce from the dish, and garnish with cilantro sprigs.
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