Corn-Stuffed Poblano Chiles

Corn-Stuffed Poblano Chiles

Ingredients
  • 6
  • 2tsp
  • 2tsp
  • 1/2 cup
  • 2tsp
  • 1
  • 2 cups
  • 3/4 cups or 6oz
  • 1/2tsp
  • 1/2 cup or 2oz
Method of Preparation
  • Heat broiler. Coat lightly with nonstick spray a large rimmed baking sheet and a 2-qt shallow baking dish.
  • Put Chiles on baking sheet. Broil about 5 inch away from heat source for 15 to 20 minutes, making sure to turn the chilies so that they char evenly. Transfer to a saucepan, cover and let it cool for about 10 minutes.
  • Now heat the butter and oil in a nonstick skillet over medium-high heat. Add scallions and garlic; saut
  • Heat oven to 350 ? F. Carefully peel skin off peppers. Cut in half lengthwise; remove corn and seeds. Arrange chilies halves in baking dish in 1 layer. Mound about
  • Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.
  • 20 min
  • 40 min
  • 6
  • oz
  • Not Rated Yet
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Freelance Writer, Women Planet
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