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Corn-Stuffed Poblano Chiles

Recipe photo courtesy of Yunhee Kim

The filling in each of these mellow peppers is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.

Source: Martha Stewart Living, September 2007
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  • MichSusan
    2 NOV, 2011
    This is very tasty, but I found it too difficult to roast, then deseed, then open the poblanos. So, I roast, deseed, and simply layer pieces of poblano with everything else into a sort of casserole. Not as pretty, but just as yummy.
    Reply
  • cathypete
    2 AUG, 2009
    Wonderful dish....I just wish I knew the nutritional info....Please add nutritional information on the recipes on this great site!!! It would be so helpful!
    Reply
  • Brooklyn78
    21 APR, 2008
    Last year we had a bumper crop of poblano peppers and needed something to do with them. This recipe quickly became one of our favorite dinners. I replaced the goat cheese with 1/4 cup of 2% Mexican cheese and used fresh cherry tomatoes instead of the tomatillos (although I'm sure they'd be fabulous with goat cheese and tomatillos). Love love love them!
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