Poblano peppers stuffed with roasted corn
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 205, total fat 10 G., saturated fats 3 G., proteins 6 G., carbohydrates 26 G., fiber 4 G., cholesterol 17 mg, sodium 300 mg, sugar 6 G.
Calories 205, total fat 10 G., saturated fats 3 G., proteins 6 G., carbohydrates 26 G., fiber 4 G., cholesterol 17 mg, sodium 300 mg, sugar 6 G.
Stuffed poblano peppers with corn filling are a Mexican vegetarian appetizer that looks elegant and festive, yet is surprisingly easy to prepare. Pre-baked whole peppers are filled with a filling of oven-roasted corn, green onions, sour cream, and spices, topped with crumbled Mexican cotija cheese. After a second baking, the cheese melts and develops a delicious crust. Serve as a side dish with meat or as an appetizer, combining the mild heat of the peppers, the sweetness of corn, the tartness of lime, and the creaminess of sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 small poblano peppers
- 2 tablespoons of vegetable oil
- 1 tsp ground cumin
- 4 ears of corn, shelled
- 1 large bunch green onions, coarsely chopped
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- Grated zest of half a lime + juice of 1 lime
- 0.5 cup crumbled cotija cheese
We recommend
Recipes with similar ingredients: poblano pepper, corn, green onions, cumin, lime juice, Cotija cheese, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Place the peppers on a baking sheet and toss with 1 tablespoon of vegetable oil, 0.5 teaspoon of cumin, and 0.5 teaspoon of salt. Bake until the peppers begin to brown and soften, about 20 minutes.
- Meanwhile, transfer the corn to another baking sheet, brush with the remaining 1 tablespoon vegetable oil, and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Bake until lightly golden, 15 minutes; flip, add the green onions, and bake for another 15 minutes. Let cool.
- Make a 5cm slit along the length of each pepper, remove the seeds, and slightly open the pod. Peel the skin if necessary.
- Cut the corn kernels off the cobs; add them to a bowl along with the green onions, then use the back of a knife to scrape off the corn milk. Add sour cream, cilantro, lime zest and juice. Season with salt to taste.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is golden brown, about 8 minutes.
Categories:
Similar recipes
