New This Month

Poblano Chiles Stuffed with Corn and Monterey Jack Cheese


You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Source: Martha Stewart Living, July 2012


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of coarse salt
  • 3/4 cup lager beer
  • 8 poblano chiles
  • 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic (from 2 garlic cloves)
  • 2 cups corn kernels (from 2 to 3 ears)
  • Coarse salt and freshly ground pepper
  • Safflower oil, for frying
  • Sour cream, for serving
  • Lime wedges, for serving


  1. Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).

  2. Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.

  3. Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.

  4. Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.

  5. Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.

Reviews Add a comment

  • mondocane
    3 SEP, 2013
    I think this recipe looks good and easier than my Mexican family makes with the batter made separating yolks and whites. We only stuff them with munster cheese and never used any sauce. Just added the Chile japones salsa on them. Used banana peppers.
  • Mujerdemar
    20 AUG, 2013
    Tip, to make it easier to peal the skins off the chiles, once they are roasted, almost burned all over, place them in a plastic bag and wrap them in a towel, so the sweet. Let them sweet for about 15 minutes, then peel them. Make just one cut lengthwise to clean them from seeds and to be able to stuff.
  • Mujerdemar
    20 AUG, 2013
    The recipe is correct, but we, mexicans, normally wont't use kernels, especially if they are of the yellowish sort, we would use white corn, although normally we only stuff the chiles with cheese. However, we ALWAYS serve them in a sauce made by blending red tomatoes, onion, garlic and powdered chicken broth, then frying it all in vegetable oil. The stuffed chiles are then heated in the sauce and served soaked in it. We NEVER have the chiles without the sauce, ti would be too dry!
  • shiloh78
    19 OCT, 2012
    The beer batter is really good! Just don't cut the tops off when you o to stuff them.