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Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

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Recipe photo courtesy of Marcus Nilsson

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.

Source: Martha Stewart Living, July 2012
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113
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • shiloh78
    19 OCT, 2012
    The beer batter is really good! Just don't cut the tops off when you o to stuff them.
    Reply

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