47 corn stuffed poblano Recipes

fresh poblano chiles, chicken breasts, boneless, skinless, garlic cloves, lightly crushed, tomatillos , hulks removed (about 7 oz), fresh cilantro, coarsely chopped, plus sprigs for garnish, fresh lime juice, coarse salt, olive oil, fresh corn kernels (from about 5 ears ), fresh goat s cheese, crumbled, fresh ground pepper , to taste

poblano peppers (can use 8 sm if you can tsp find large ones), olive oil, frozen corn, garlic cloves, peeled and minced, onion, chopped, oregano, cumin, crushed tomatoes with garlic, lime , juice of, monterey jack cheese, grated

poblano peppers , roasted, seeds removed and sliced in half, olive oil, celery (almost 1 cup sliced), shallot, 1/2 cup diced, mushrooms, 1 cup diced, garlic cloves, minced, diced tomato, dried oregano, dried parsley, smoked paprika, salt and pepper, cooked quinoa, cotija cheese, crumbled, corn, black beans (optional), fresh cilantro, chopped, shredded cheddar cheese

grain white rice, poblano chili peppers, corn kernels, fresh (from 3 ears) or thawed frozen, kidney beans, rinsed and drained, extra-virgin olive oil, kosher salt and black pepper, goat cheese, crumbled

poblano chiles (1 1/4 lb), onion, finely chopped, corn oil, water, tomatoes, finely diced, chopped cooked chicken breast meat, kosher salt, black pepper, monterey jack cheese, cut into 1/4-inch dice (2/3 cup)

poblano peppers (or sweet peppers), chorizo sausage, removed from casing, onion, finely chopped, garlic cloves, minced, corn kernel (fresh or frozen ), tomato paste, oregano, chopped cilantro, cumin, cotija cheese, crumbled (can sub feta or parmesan), shredded monterey jack cheese or 1/2 cup cheddar cheese, salt and pepper, to taste, sour cream

poblano chiles, butter, olive oil, scallion, sliced, garlic, corn, frozen thawed, cilantro, farmer cheese, crumbled, salt, cheddar cheese

fresh poblano chiles (1 lb), monterey jack cheese, coarsely grated (2 1/2 cups), tomatoes, coarsely chopped, water, chopped white onion, garlic cloves, distilled white vinegar, sugar, dried oregano (preferably mexican ), corn oil or other vegetable oil, corn oil or other vegetable oil, eggs, separated, all-purpose flour, white rice

tomatoes, halved, red onion, cut into wedges, olive oil, poblano peppers , halved lengthwise and seeded, ground cinnamon, kosher salt and pepper, instant polenta, frozen corn, soft fresh goat cheese (2 oz), scallions, sliced

poblano chile peppers, fresh corn , cut from cob (about 6 ears), diced red bell pepper, garlic cloves, minced, vegetable oil, shredded monterey jack cheese, fresh cilantro, minced, fresh oregano, minced, fresh lime juice, salt, pepper

poblano peppers (try to get as large of pepper as possible. they are much easier to stuff), cooked white rice, green chilies, drained, frozen corn, thawed (i love to roast fresh corn, but frozen will work great), monterey jack pepper cheese, 1 cup for the filling, 1/2 cup for the topping (monterey jack is also fine), sour cream, cilantro, fine chopped, chili powder (more or less to taste), cumin, salt, pepper

poblano peppers, halved and seeded, cooked chopped chicken breasts, queso blanco , quesadilla cheese, shredded, frozen corn, diced red bell pepper, chopped onion, pinto beans or 1/2 cup black beans, drained and rinsed, chopped fresh cilantro, salt, cumin, chili powder, garlic clove, chopped, corn tortillas, chopped, red enchilada sauce

poblano chiles, vegetable oil, ground cumin, kosher salt, ears corn, shucked, scallions, roughly chopped, crema or creme fraeche, chopped fresh cilantro, grated zest of 1/2 lime , plus the juice of 1 lime, crumbled cotija cheese

poblano peppers, pinto beans and rice mix, frozen whole-kernel corn, thawed, shredded reduced-fat monterey jack cheese, taco seasoning mix, no-salt-added crushed tomatoes, undrained, no-salt-added mild salsa

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

extra-virgin olive oil, garlic, chopped, shallot, chopped, fresh sage, chopped, kosher salt, freshly ground black pepper, crown roast of pork , rib ends frenched, unsalted butter, poblano chiles, seeded and diced, yellow onion, diced, stalk celery, diced, garlic, minced, corn bread for stuffing (1 1/2 recipes ) or packaged corn bread stuffing, eggs, lightly beaten, chicken stock or low-sodium chicken broth, fresh cilantro leaves, chopped, hot sauce such as tabasco, salt, freshly ground black pepper

olive oil, onion, chopped, garlic cloves, minced, tomatoes, seeded and chopped, corn, drained, oscar mayer smoked ham, chopped, bay leaf, salt, poblano peppers , roasted, peeled and seeded, kraft shredded monterey jack and cheddar cheese blend

poblano chiles , roasted and peeled, frozen seasoned corn and black beans, thawed, monterey jack cheese, shredded, salsa , of your choice, soft breadcrumbs (use dense, chewy bread for the best crumbs), cornmeal, garlic salt, butter, melted