Chiles Poblanos Stuffed with Corn
Turn your weeknight dinner into a fiesta with these Chiles Poblanos Stuffed with Corn—a perfect blend of smoky, sweet, and creamy flavors! This vibrant Mexican-inspired dish features roasted poblano peppers filled with a rich, savory stuffing of tender corn kernels, sautéed onion, garlic, and a touch of Mexican crema for creaminess. A sprinkle of cumin and fresh cilantro adds aromatic depth, while a generous topping of melted Monterey Jack or queso Oaxaca takes it over the top. Roasting the peppers lends a signature charred flavor, and a quick bake in the oven ensures a melty, golden finish. Perfect as a vegetarian main course or a bold side dish, this recipe is an easy way to elevate your dinner table with authentic southwestern flair.
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Recipe Information
Ingredients
- 4 pieces Poblano peppers
- 2 cups Fresh corn kernels (or frozen, thawed)
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Butter
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Mexican crema (or sour cream)
- 1 cup Shredded cheese (like Monterey Jack or queso Oaxaca)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Roast the poblano peppers directly over an open flame or under a broiler, turning frequently, until their skin is charred and blistered on all sides. Place the roasted peppers in a bowl and cover with a plate or plastic wrap to steam for 10 minutes.
Carefully peel off the charred skin from the peppers without tearing the flesh. Make a small slit down the side of each pepper and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the corn kernels to the skillet and cook for 5 minutes, stirring occasionally. Mix in the ground cumin, salt, black pepper, and chopped cilantro. Remove the skillet from the heat and stir in the Mexican crema until the mixture is well combined. Let cool slightly.
Carefully stuff each poblano pepper with the corn mixture and transfer them to a greased baking dish.
Sprinkle the shredded cheese evenly over the top of the stuffed peppers.
Drizzle a tablespoon of vegetable oil over the peppers to help them brown during baking.
Bake the peppers in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling.
Remove the dish from the oven and let the peppers cool slightly before serving. Garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
