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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot. Ingredients:
4 large poblano peppers (can use 8 sm if you can't find large ones) |
3 -4 tablespoons olive oil |
1 (20 ounce) bag frozen corn |
2 large garlic cloves, peeled and minced |
1/4 large onion, chopped |
2 pinches oregano |
1 teaspoon cumin |
1 (28 ounce) can crushed tomatoes with garlic |
1 lime, juice of |
8 ounces monterey jack cheese, grated |
Directions:
1. Carefully cut stems out of peppers and remove seeds.
2. Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
3. While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
4. Sauté for a few minutes. Add garlic, oregano and cumin.
5. Sauté for about 10 minutes more.
6. Add crushed tomatoes and lime juice.
7. Sauté for about 10 more minutes.
8. When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
9. Stuff with corn mixture.
10. Top with cheese.
11. Put under broiler until cheese is melted for about 2 minutes.
12. Serve.
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