 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
12 poblano chile peppers |
3 cups fresh corn, cut from cob (about 6 ears) |
3/4 cup diced red bell pepper |
2 garlic cloves, minced |
1 teaspoon vegetable oil |
1 1/4 cups (6 ounces) shredded monterey jack cheese |
2 tablespoons fresh cilantro, minced |
2 teaspoons fresh oregano, minced |
1 tablespoon fresh lime juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place peppers on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.
3. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membrane. Set aside.
4. Saute corn, bell pepper, and garlic in hot oil in a large skillet 5 minutes or until tender. Remove from heat. Stir in cheese and next 5 ingredients; spoon evenly into peppers. Close peppers, and place on a lightly greased baking sheet.
5. Bake at 350° for 20 minutes or until thoroughly heated. Serve immediately.
|
|