Back into my sweet spot, or should I say, my spicy side. Corn Stuffed Poblanos – a vegetarian dish with plenty of flavor.Jump to Recipe
I have come back from India and returned to Mexico to present this traditional vegetarian dish. The dish many know is called CHILE RELLONOS. These are stuffed poblanos that are breaded and deep fried. My recipe is just as tasty but lighter and healthier. My recipe has no deep frying.
The beauty of this dish is that the poblano, so flavorful by itself, is the vessel for adding more ingredients and flavor to the dish. The poblano is a smoky pepper. Many people think it is spicy because it is called a pepper. The poblano is very mild. To prepare the poblano, it is cooked in an oven on high heat. Then, removed and placed into a paper bag, or covered bowl and steamed. After 20 minutes, the skin of the poblano is peeled off.
Below is a few of my favorite Mexican recipes.
The flavor of this recipe is imparted through the stuffing. The filling is a corn, bell pepper and onion mixture. Plenty of spices are added including adobo seasoning, smoked ground cumin, ancho chili powder, chili powder and dried cilantro. The stuffing is finished with creamy, melty oaxaca cheese and salty cotija.
The making and assembling of the stuffed poblanos.
The Corn Stuffed Poblanos plated.
Corn Stuffed Poblanos
Corn stuffed poblanos are a super tasty very satisfying vegetarian meal. This recipe has texture, flavor, creaminess and plenty of spice.
- 5 Whole Poblanos
- 3 Ears Corn kernels removed
- 1/2 Whole Red pepper diced
- 1/2 Whole Green pepper diced
- 1 Whole Medium yellow onion diced
- 1 Tbsp Adobo seasoning
- 2 Tsp Ancho chili powder
- 2 Tsp Smoked ground cumin
- 2 Tsp chili powder
- 2 Tsp Dried cilantro leaves
- 1 Tbsp Olive oil divided
- 1 Tsp Kosher salt
- 1 Cup Oaxaca cheese
- 1/2 Cup Cotija cheese
Begin by taking 2 tbsp of the oil and the kosher salt and rub on the poblanos. Now place the poblanos in a 400 degree oven for 20 minutes. Remove the poblanos and place them in a grocery paper bag and close. Let steam for 20 minutes. Peel the skin off and slit the poblanos down the middle.
While the poblanos are cooling, heat the remaining oil in a skillet. Add the vegetables and spices and cook for 6 – 8 minutes. Let cool a little.
Finish by adding the filling into the slit poblanos. Top with the oaxaca cheese followed by the cotija cheese. Add back to the oven and cook for 5 – 6 minutes making sure you have a good melt on the cheese.
Serve and enjoy!