Corn Stuffed Poblano Peppers

Categories: Entree, Mexican

Ingredients

• 6 poblano chiles
• 2 teaspoon(s) each stick butter and oil
• 1/2 cup(s) sliced scallions
• 2 teaspoon(s) minced garlic
• 3 ear(s) fresh corn kernels cut from cobs (about 1 1/2 cups)
• 1/3 cup(s) chopped cilantro
• 6 ounce(s) farmer cheese, crumbled (3/4 cup)
• 1/2 teaspoon(s) salt
• 2 ounce(s) shredded Cheddar cheese (1/2 cup)

Directions

1. Heat broiler. Lightly coat a large rimmed baking sheet and a 2-qt shallow baking dish with nonstick spray.

2. Put chiles on baking sheet. Broil about 5 in. from heat source 15 to 20 minutes, turning chiles often so they char evenly. Transfer to a saucepan, cover and let cool about 10 minutes.

3. Meanwhile heat butter and oil in a large nonstick skillet over medium-high heat. Add scallions and garlic; sauté 1 to 2 minutes to wilt scallions. Add corn; sauté 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.

4. Heat oven to 350°F. Carefully peel skin off peppers. Cut in half lengthwise; remove core and seeds. Arrange chile halves in baking dish in 1 layer. Mound about 1/2 cup corn mixture on each half.

5. Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

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