Cheesy Corn-Stuffed Poblano Peppers
Delight in the vibrant flavors of these Cheesy Corn-Stuffed Poblano Peppers, where charred poblano chiles meet a savory filling of sweet corn, fresh scallions, and creamy farmer cheese, all topped with a layer of melted cheddar. Perfect for a hearty appetizer or a satisfying main dish, this recipe brings a taste of the Southwest to your table. Serve these stuffed beauties warm, garnished with additional cilantro for an extra pop of flavor.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Poblano chiles
6 (charred and seeded)
Butter
2 teaspoons (melted)
Olive oil
2 teaspoons (for cooking)
Scallion
1/2 cup (sliced)
Garlic
2 teaspoons (minced)
Corn
1 1/2 cups (frozen, thawed)
Cilantro
1/3 cup (chopped)
Farmer cheese
6 ounces (crumbled)
Salt
1/2 teaspoon (to taste)
Cheddar cheese
2 ounces (shredded)
Instructions
1
Preheat your broiler and prepare a large baking sheet and a 9x15 baking dish by coating them with cooking spray.
2
Place the poblano peppers on the baking sheet and broil them 5 inches from the heat source for 15 to 20 minutes, turning occasionally to ensure even charring. Once charred, transfer the peppers to a bowl, cover them, and let them cool for about 10 minutes.
3
While the peppers are cooling, heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the sliced scallions and minced garlic, cooking for 1 to 2 minutes until the scallions are wilted and fragrant.
4
Stir in the thawed corn and cook for an additional 2 to 3 minutes until it's heated through. Remove from heat and fold in the chopped cilantro, crumbled farmer cheese, and salt until well combined.
5
Set your oven to 350°F (175°C). Carefully peel off the charred skin from the cooled poblano peppers, then slice them in half lengthwise and remove the seeds and core. Arrange the pepper halves in a single layer in the prepared baking dish.
6
Spoon approximately 1/2 cup of the corn mixture into each poblano half, packing it in slightly. Bake in the preheated oven for 10 minutes. Finally, sprinkle the shredded cheddar cheese on top of the stuffed poblanos and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7
Serve warm with additional cilantro for garnish, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Corn-Stuffed Poblano Peppers?
They are a Southwestern-inspired dish featuring charred poblano chiles filled with a mixture of corn, scallions, cilantro, and farmer cheese, topped with melted cheddar.
How many poblano chiles are needed for this recipe?
You will need 6 poblano chiles that are charred and seeded.
How do I char the poblano peppers?
Broil the peppers 5 inches from the heat source for 15 to 20 minutes, turning them occasionally.
What should I do after the peppers are charred?
Transfer them to a bowl, cover them, and let them cool for about 10 minutes to make peeling easier.
How much corn is required for the filling?
The recipe calls for 1 1/2 cups of frozen corn that has been thawed.
What types of cheese are used in this recipe?
This recipe uses 6 ounces of crumbled farmer cheese for the filling and 2 ounces of shredded cheddar cheese for the topping.
What temperature should the oven be set to for baking?
Preheat your oven to 350°F (175°C) for the final baking steps.
How much filling goes into each poblano half?
Spoon approximately 1/2 cup of the corn mixture into each prepared poblano pepper half.
How long do the stuffed peppers bake in the oven?
Bake them first for 10 minutes, then add cheddar and bake for another 5 minutes until the cheese is melted.
What aromatics are used in the corn filling?
The filling uses 1/2 cup of sliced scallions and 2 teaspoons of minced garlic.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as a vegetarian recipe.
What is the recommended garnish for this dish?
Serve the peppers warm with additional chopped cilantro for garnish.
How much butter and olive oil are needed?
The recipe uses 2 teaspoons of melted butter and 2 teaspoons of olive oil to cook the filling.
How much salt should I add to the filling?
Add 1/2 teaspoon of salt, or adjust to taste.
What size baking dish is needed?
A 9x15 baking dish coated with cooking spray is recommended.
How do I prepare the peppers before stuffing?
Peel off the charred skin, slice the peppers in half lengthwise, and remove the seeds and core.
How much cilantro is included in the recipe?
The recipe calls for 1/3 cup of chopped cilantro.
Can I use fresh corn instead of frozen?
While the recipe specifies thawed frozen corn, fresh corn kernels can be substituted if cooked until tender.
Should the peppers be arranged in a specific way in the baking dish?
Arrange the pepper halves in a single layer in the prepared baking dish.
How do I know when the peppers are done?
They are ready when the cheese on top is melted and bubbly.
Can this be served as a main dish?
Yes, it is suitable as either a hearty appetizer or a satisfying main dish.
How long should I sauté the scallions and garlic?
Cook them for 1 to 2 minutes until the scallions are wilted and fragrant.
What is the preparation for the farmer cheese?
The farmer cheese should be crumbled before being folded into the corn mixture.
What is the total number of ingredients in this recipe?
There are 10 ingredients listed for this recipe.
Why is cooking spray used?
It is used to coat the baking sheet and the baking dish to prevent the peppers from sticking.
Is the garlic minced or sliced?
The garlic should be minced.
When do I add the cilantro to the filling?
Fold the chopped cilantro into the corn mixture after removing it from the heat.
Should I use a specific type of skillet?
A large nonstick skillet is recommended for cooking the corn and aromatics.
What should I do if I want more flavor?
You can add extra cilantro for an additional pop of flavor as a garnish.
Is the cheddar cheese added before or after the first 10 minutes of baking?
The shredded cheddar cheese is added after the first 10 minutes of baking.