Poblanos Stuffed With Corn and Cheese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Corn and cheese make these mild tasting chilies a great main dish. Ingredients:
6 poblano chiles |
2 teaspoons butter |
2 teaspoons olive oil |
1/2 cup scallion, sliced |
2 teaspoons garlic |
1 1/2 cups corn, frozen thawed |
1/3 cup cilantro |
6 ounces farmer cheese, crumbled |
1/2 teaspoon salt |
2 ounces cheddar cheese |
Directions:
1. Heat broiler. Coat both a large baking sheet and a 9 x15 baking dish with cooking spray.
2. Place poblano on baking sheet and broil 5 inches from heat for 15 to 20 minutes, turning often to char evenly. Transfer to a bowl, cover and let cool 10 minutes.
3. Meanwhile, heat butter and oil in a large nonstick skillet over medium high heat. Add scallions and garlic; cook 1 to 2 minutes, stirring often, to wilt scallions. Add corn; cook 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
4. Heat oven to 350*F. Carefully remove the loosened chard skin from the poblanos. Cut in half lengthwise; remove core and seeds. Arrange poblano in baking dish in single layer. Fill each with about 1/2 cup corn mixture.
5. Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.
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