Poblanos Stuffed with Corn and Cheese

Elevate your dinner table with these irresistible Poblanos Stuffed with Corn and Cheese, a hearty and flavorful vegetarian dish that’s perfect for any occasion. Smoky poblano peppers are charred, peeled, and stuffed with a creamy, cheesy filling bursting with the sweetness of corn, the zest of cumin, and the richness of cream cheese. Melted Monterey Jack cheese binds it all together, while a touch of fresh cilantro adds a vibrant finish. With just a 20-minute prep time, this easy yet elegant recipe showcases the perfect balance of bold peppers and comforting cheese. Serve these stuffed poblanos as a main course or a festive side dish, and don’t forget to garnish with extra cilantro for a pop of freshness! Perfect for weeknight meals or dinner parties, this dish is sure to impress.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 pieces Poblano peppers
• 2 cups Corn kernels (fresh, frozen, or canned)
• 1.5 cups Shredded Monterey Jack cheese
• 4 ounces Cream cheese, softened
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 tablespoon Olive oil
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 8-10 minutes.

Step 2

Remove the poblanos from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skins.

Step 3

While the poblanos are steaming, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, stirring frequently.

Step 4

Add the corn to the skillet and cook for 2-3 minutes, until warmed through. Remove from heat and stir in the cream cheese, Monterey Jack cheese, chopped cilantro, ground cumin, salt, and black pepper until well combined.

Step 5

When the poblanos are cool enough to handle, gently peel off the charred skins. Make a small slit down one side of each poblano and carefully remove the seeds and membranes, being careful to leave the stem intact.

Step 6

Preheat the oven to 375°F (190°C). Stuff each poblano with the corn and cheese mixture, being generous with the filling.

Step 7

Place the stuffed poblanos in a baking dish and cover with aluminum foil. Bake for 15 minutes, then remove the foil and bake for an additional 5-7 minutes, until the filling is hot and bubbly.

Step 8

Serve the stuffed poblanos warm, garnished with extra chopped cilantro if desired.

Nutrition Facts

Serving size	(1422.0g)

Amount per serving	% Daily Value*
Calories	1691.7

Total Fat 109.5g	0%
Saturated Fat 57.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 275.5mg	0%
Sodium 3956.8mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 24.8g	0%
Total Sugars 59.0g
Protein 70.3g	0%

Vitamin D 36IU	0%
Calcium 1443.8mg	0%
Iron 9.0mg	0%
Potassium 3176.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 15.4%

Carbs: 30.6%