Corn-Stuffed Poblanos


12 poblano chile peppers

3 cups fresh corn, (about 6 ears) cut from cob (or frozen corn, thawed)

3/4 cup diced red bell pepper

2 garlic cloves, finely minced

1 teaspoon vegetable oil

1-1/4 cups (6 ounces) shredded Monterey Jack cheese

2 tablespoons minced fresh cilantro

2 teaspoons minced fresh oregano

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper


Place chili peppers on an aluminum foil-lined baking sheet

Broil 5 inches from heat (with electric-oven door partially open) about 5 minutes on each side, or until peppers look blistered.

Place chile peppers in a heavy-duty zip-lock plastic bag; seal and let stand 10 minutes to loosen skins. Peel chile peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membrane. Set chile peppers aside.

Saute corn, bell pepper and garlic in hot oil in large skillet for 5 minutes or until tender. Remove from heat. Stir in cheese and next 5 ingredients; spoon evenly into peppers. Close peppers and place on a lightly greased baking sheet. Bake at 350 degrees for 20 minutes or until thoroughly heated.

Serves 6

These are delicious!