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Serves: 4
I love peppers and this recipe was inspired by Mexican Chile Rellenos. I added goat cheese and shredded chicken with fresh corn to turn it into a larger meal. You can also use jack cheese-cream cheese combination if you prefer!
Ingredients
- 4 Poblano Peppers
- 12 Tomatillos
- 1 head of garlic
- 3 cups corn (use fresh if in season or a 16 oz bag frozen)
- 4 cups shredded chicken (roasted or boiled)
- 10 oz goat cheese (or substitute cream cheese)
- 1 bunch cilantro
- Limes for garnish
Instructions
- Roast the peppers in the oven with a little olive oil at 400 degrees for 30 minutes or until blistered on both sides. Turning once.
- Place the peppers in a plastic bag and let steam. Carefully cut a slit down one side, peel and seed under running water. Try to keep the stem intact. Pat dry.
- Husk and boil the tomatillos with the garlic cloves until the tomatillos split. Drain well. Reheat with some extra virgin olive oil and blend into a sauce.
- Mix the drained corn, goat cheese and shredded chicken with a handful of chopped Cilantro.
- Carefully stuff the peppers and bake in the oven at 350 for 30 minutes.
- Ladle a spoonful of the tomatillo sauce onto the bottom of a wide brimmed bowl. Place the stuffed pepper on top. Garnish with cilantro, sour cream and a wedge of lime.
Boil the tomatillos with whole cloves of garlic until the tomatillos split open.
Roast the poblano peppers in the oven or you can grill them directly on the gas burner.
Let them steam and cool in a plastic bag before peeling off the skin.
Cook in individual dishes or a large pyrex pan. Spoon the tomatillo sauce onto the individual plates underneath the pepper.
