Cheesy Corn-Stuffed Poblano Chiles
Absolutely delicious, simple, and yummy, these cheesy corn-stuffed Poblano chiles are what your weekly menu was missing! Stuffed with an irresistible combination of Panela and Oaxaca cheese, yellow corn kernels, and parsley, these stuffed Poblano chiles are topped with a creamy corn sauce that will set you up for success throughout the week.
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Ingredients
4
Portions
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Preparation
40 mins
30 mins
Easy
  • For peeling, trimming, and seeding the chiles: Place chiles on a hot griddle or over direct heat until charred. Turn Poblano chiles constantly until they char evenly. Repeat with all the chiles.
  • Once the skin is charred, place chiles in a bowl or plastic bag. Add sea salt, close, and let rest in the fridge for 15 minutes or until the skin starts falling off. Peel chiles using a knife. Cut chiles lengthwise, trim the veins and seed with a spoon so the chiles can be stuffed. If needed, rinse chiles under cold running water. Set aside.
  • For the cheesy corn stuffing: In a skillet with hot vegetable oil, fry onion until translucent. Add corn kernels, panela cheese, parsley, salt, and pepper. Cook for 3 minutes over low heat stirring constantly. Add Oaxaca cheese cubes, stir, and remove from heat.
  • Stuff Poblano chiles with previous mixture.
  • For the creamy corn sauce: In a blender, combine sour cream, yellow corn kernels, evaporated milk, milk, cornstarch, and vegetable broth until and blend until smooth.
  • In a saucepan, melt butter and pour in blended sauce. Season with salt and pepper. Cook until thickened. Add stuffed Poblano chiles, cover, and cook for 3 more minutes. Serve cheesy corn-stuffed Poblano chile on a platter garnished with corn kernels.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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