Delight your taste buds with these delicious Corn-Stuffed Poblano Chiles! This vibrant dish features fresh poblano chiles stuffed with a flavorful filling of succulent chicken, sweet corn, and tangy goat cheese, all topped with a zesty tomatillo sauce. It’s a perfect blend of textures and flavors, making it an excellent choice for a festive dinner or a casual gathering. Packed with fresh ingredients and bold flavors, these stuffed chiles are sure to impress!
Corn-Stuffed Poblano Chiles
Course: MainCuisine: Mexican6
servings20
minutes40
minutes300
kcalFirst cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Ingredients
6 fresh poblano chiles
8 ounces boneless, skinless chicken breast
2 garlic cloves, lightly crushed
5 small tomatillos (about 7 ounces), husks removed
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
2 tablespoons fresh lime juice (from 1 to 2 limes)
1 3/4 teaspoons coarse salt
1 tablespoon olive oil
2 1/2 cups fresh corn kernels (from about 5 ears of corn)
2 ounces fresh goat cheese, crumbled
Freshly ground pepper, to taste
Directions
- Roast the Poblano Chiles: Preheat your oven to 400°F (200°C). Place the poblano chiles on a baking sheet and roast for about 20 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cool, peel off the skins and carefully make a slit down one side of each chile to remove the seeds.
- Cook the Chicken: In a saucepan, add the chicken breast, crushed garlic cloves, and enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, shred it, and set aside.
- Make the Tomatillo Sauce: In a blender, combine the tomatillos, lime juice, and 1 teaspoon of coarse salt. Blend until smooth.
- Prepare the Corn Filling: In a large skillet, heat the olive oil over medium heat. Add the corn kernels and cook for about 5 minutes until tender. Stir in the shredded chicken, chopped cilantro, and remaining 3/4 teaspoon of salt. Season with freshly ground pepper to taste.
- Stuff the Chiles: Preheat the oven to 375°F (190°C). Carefully stuff each roasted poblano chile with the corn and chicken mixture. Place the stuffed chiles in a baking dish and drizzle with some of the tomatillo sauce. Top with crumbled goat cheese.
- Bake: Bake in the preheated oven for 15-20 minutes, until heated through and the cheese is slightly melted.
- Serve: Remove from the oven and drizzle with additional tomatillo sauce. Garnish with fresh cilantro sprigs and serve warm.
These Corn-Stuffed Poblano Chiles are a delightful and satisfying dish that brings together the bold flavors of Mexico. They’re perfect for a family meal or a gathering with friends, showcasing fresh ingredients and unique flavors. Enjoy these stuffed chiles as a fantastic way to impress your guests and satisfy your cravings!
