Name: Cheese Stuffed Poblano Peppers with Corn
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 Poblano chiles; 2 tablespoons sea salt, for cleaning the peppers; 2 tablespoons vegetable oil, for the filling; 1/4 cups onion, finely chopped, for the filling; 1 cup yellow corn kernels, for the filling; 1 cup panela cheese, in cubes, for the filling; 1/4 cups parsley, finely chopped, for the filling; 1 cup Oaxaca cheese, in cubes, for the filling; 1 cup sour cream, for the sauce; 1 1/2 cups yellow corn kernels, for the sauce; 1 cup evaporated milk, for the sauce; 1 cup milk, for the sauce; 1 tablespoon cornstarch, for the sauce; 1/2 cups vegetable broth, for the sauce; 2 tablespoons butter, in cubes, for the sauce; salt, for the preparation; pepper, for the preparation; yellow corn kernels, for decoration

Preparation

40 mins

30 mins

Low

To clean the peppers. Place the peppers on a hot grill or directly over the flame until the skin begins to darken, constantly turning the poblano pepper until the color is uniform. Repeat until all the peppers are done. Once the skin of the peppers is charred, place the peppers in a bowl or plastic bag, sprinkle with sea salt, close, and let rest in the refrigerator for 15 minutes, or until the skin begins to peel. Remove the skin with the help of a knife, then make a lengthwise cut and remove the veins and seeds with a spoon (if necessary, rinse under cold running water) to be able to stuff the pepper. Reserve until use.