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Corn Stuffed Poblanos

Corn stuffed poblanos are a super tasty very satisfying vegetarian meal. This recipe has texture, flavor, creaminess and plenty of spice.

Course dinner, vegetarian
Cuisine Gluten free, Mexican Food, Mexican recipes, Red Peppers, vegetarian
Keyword Blue corn flour, cheese, gluten free, Mexican food,, Mexican recipes, peppers, poblanos
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 5 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!