Preparation time: 1 1/2 hrs
Cooking time: 1 hour
Difficulty: Easy - for beginners
Dietary guidance: v n
8 Poblano chilis
Corn kernels, not cobb :) (frozen or fresh) (two small bags or 8 ears of corn)
Chopped jalapeno (1-3)
-red pepper is optional for color, chopped
can diced tomato
oregano (small amt)
salt (to taste)
Monterrey Jack cheese
Wash, then bake the poblano chilis in a pan in a 350 degree oven for approximately 30 minutes. Remove and let cool while you prepare the remaining ingredients. There is no need to remove the skins off of the chilis.
In pan, add remaining ingredients and cook slowly for approximately 20 minutes. Do not overcook or the corn will get too soft/mushy.
Once the chilis are cooled, put a slit down the front, open the chili and remove the seeds. Stuff the corn mixture into the poblano peppers (fill completely).
You can put the chilis into a flat pan and bake in the oven or wrap each chili filled with corn mixture in foil and put on the grill - bake in either for approximately 30 minutes. Last, top with Monterrey Jack cheese.