This is a great vegetarian dish I made for lunch when my friends Nita and Vera came over to prepare gifts for the volunteers of My Friend's Place. They absolutely loved it! My husband came back for more and Nita (the vegetarian) wanted the largest stuffed pepper. It is definitely in my repetoire of "must do again".
Ingredients:
3 cups frozen corn kernels
4 tblsp peanut or vegetable oil
1 red onion (finely chopped)
1 jalapeno, (seeded and minced)
6 cloves garlic (minced)
3 tomatoes (chopped)
2 tsp ground cumin
1/2 teaspoon dried oregano
Salt and pepper
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
Preheat broiler on low. Place poblano peppers in a shallow pan and lightly coat with 2 tblsp of the oil. Place the poblano peppers in the broiler for 15 minutes, rotating occasionally. Remove from the broiler and allow to cool. Remove outer skins carefully without tearing the peppers (keep whole).
In the meantime, heat the remaining 2 tablespoons oil in a skillet over high heat. When the oil is hot add the onions and until edges appear char. Reduce heat to medium and add cumin, garlic and oregano. Continue to stir and heat through. Add corn and jalapeno and continue to cook for 4 to 5 minutes. Return heat to medium-high and add tomatoes; season with salt and pepper. Cook another minute or 2 then turn pan off.
Split the charred peppers open on one side only, not in half with small sharp knife. Remove the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup of cheese and place back under broiler to melt and char the cheese. Serve with Cilantro Lime Rice (included in this blog) or Spanish rice.
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