Poblanos Stuffed with Corn and Cheese
Elevate your dinner table with these irresistible Poblanos Stuffed with Corn and Cheese, a hearty and flavorful vegetarian dish that’s perfect for any occasion. Smoky poblano peppers are charred, peeled, and stuffed with a creamy, cheesy filling bursting with the sweetness of corn, the zest of cumin, and the richness of cream cheese. Melted Monterey Jack cheese binds it all together, while a touch of fresh cilantro adds a vibrant finish. With just a 20-minute prep time, this easy yet elegant recipe showcases the perfect balance of bold peppers and comforting cheese. Serve these stuffed poblanos as a main course or a festive side dish, and don’t forget to garnish with extra cilantro for a pop of freshness! Perfect for weeknight meals or dinner parties, this dish is sure to impress.
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 2 cups Corn kernels (fresh, frozen, or canned)
- 1.5 cups Shredded Monterey Jack cheese
- 4 ounces Cream cheese, softened
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 8-10 minutes.
Remove the poblanos from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skins.
While the poblanos are steaming, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring frequently.
Add the corn to the skillet and cook for 2-3 minutes, until warmed through. Remove from heat and stir in the cream cheese, Monterey Jack cheese, chopped cilantro, ground cumin, salt, and black pepper until well combined.
When the poblanos are cool enough to handle, gently peel off the charred skins. Make a small slit down one side of each poblano and carefully remove the seeds and membranes, being careful to leave the stem intact.
Preheat the oven to 375°F (190°C). Stuff each poblano with the corn and cheese mixture, being generous with the filling.
Place the stuffed poblanos in a baking dish and cover with aluminum foil. Bake for 15 minutes, then remove the foil and bake for an additional 5-7 minutes, until the filling is hot and bubbly.
Serve the stuffed poblanos warm, garnished with extra chopped cilantro if desired.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 59.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1444 mg | 111% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3176 mg | 68% | |
*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.
