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Title: Stuffed Poblano Chiles
Categories: Appetizer Chili Ethnic
Yield: 4 Servings
| 1 | 2 large or 3 medium poblano (ancho) | |
| 1 | Halved lengthwise and seeded | |
| 3/4 | c | Fresh or frozen corn kernesl - tha |
| 1/4 | c | Chopped red onion |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped red bell pepper |
| 2 | tb | Chopped cilantro (fresh coriander) |
| 2 | oz | Sharp cheddar cheese, shredded (3/4 |
| 1 | Fresh jalapeno pepper - seeded and | |
| 1 | tb | Dried bread crumbs |
| 1/2 | ts | Salt |
| 1 | Freshly ground black pepper, to ta | |
| 1 | Sour cream or creme fraiche |
1. Preheat the oven to 375F. Oil a baking sheet. 2. Arrange the pepper halves on the baking sheet. 3. Combine all the remaining ingredients except the sour cream in a mixing bowl, and toss thoroughly. Fill the pepper halves with this mixture. 4. Bake until the peppers are tender and the filling is heated through, 30 minutes. 5. Serve immediately, topped with a dollop of sour cream.
4 portions.
Author's note: These are hot! All the flavors and colors of the Southwest are mingled in these chiles, which we temper with cooling sour cream.
Recipe from Michelle M. Bass. Source: The New Basics Cookbook
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 05-09-95 (1543)
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