Description
A festive twist on traditional chiles rellenos, this Thanksgiving version is stuffed with cheesy corn stuffing and baked in a creamy tomato sauce, making it a perfect holiday side or vegetarian main dish.
Ingredients
- 6 large poblano peppers
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp flour
- 2 tbsp olive oil
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup heavy cream
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Roast poblano peppers under the broiler or on a stovetop flame until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, slit, and remove seeds.
- In a skillet over medium heat, melt butter and sauté onion until soft. Add garlic, corn, paprika, cumin, salt, and pepper. Cook for 3 minutes.
- Stir in cheeses until melted and set mixture aside.
- Stuff each pepper with the corn and cheese filling. Secure with toothpicks if necessary.
- In the same skillet, heat olive oil, add flour, and cook for 1 minute. Stir in tomatoes and cream, simmering until slightly thickened, about 4 minutes.
- Preheat oven to 375°F. Spread sauce in a baking dish, place stuffed peppers on top, and bake for 15 minutes until bubbly.
- Garnish with chopped cilantro and serve warm.
Notes
- Use freshly roasted corn for extra flavor.
- Substitute vegan cheese and cream for a dairy-free version.
- Make the sauce ahead of time to save prep on the day of serving.
- For extra heat, add chopped jalapeños to the filling.