October 25, 2014

corn and bean stuffed poblano chilies with cilantro-tomatillo sauce

These peppers are sooooo good and perfect to serve with tortilla chips that can scoop up any filling that falls out.  Another side idea... take cooked rice, add some canned tomatoes, little cumin, little chili powder, salt and pepper, and stir over medium heat for 10-15 minutes while the flavors combine. 

Poblano chilies are a milder chili (just make sure you remove the seeds) so don't worry that the kids won't eat them, even my 4 year-old ask for more!

Servings 4-6
Total Time 1 hour

  • 8 fresh poblano chilies, roasted (see TIPS AND TRICKS: How to roast chilies and peppers in the oven)
  • 2 garlic cloves, minced
  • 5 tomatillos, husk removed and cut into pieces
  • 1/4 cup chopped cilantro
  • 2 limes, juiced (about 2 tablespoons juice)
  • 1 teaspoon course salt
  • 5 ears of corn, kernals cut off
  • 1 cup kidney beans, cooked according to package directions
  • 4 ounces fresh goat cheese, crumbled (if you would prefer you can use mexican crumbling cheese)


Cut a slit down the side of each pepper, from stem to tip, and remove the seeds leaving the stem intact.

Bring the garlic, tomatillos, and 1/4 cup of water to boil in a small saucepan.  Cover and tilt the lid, cooking for 4-5 minutes, until the tomatillos are tender.

Add the cilantro, lime juice, and 1/2 teaspoon of salt to the tomatillos.  Using a blender, puree until smooth. 

Spread just enough sauce to cover the bottom in a 9x13 inch baking dish.

Preheat the oven to 375 degrees F.

In a large bowl toss the corn, beans, half of the remaining sauce, and half the goat cheese.  Season with 1/2 teaspoon of salt and pepper.

Divide the mixture among the chilies and then arrange in the prepared dish.  Top with remaining cheese.  

Cover with parchment paper (this will help to absorb the moisture) and then foil.  Bake until heated through, about 25 minutes.  Uncover and let stand 5 minutes.  

Drizzle with the remaining sauce and top with cilantro.  Enjoy!!!

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