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This is my recipe. The nutritional information provided is based on the entire recipe as one serving. Yikes! The recipe makes 8 stuffed peppers which could serve 8 people, or 4 with hearty appetites. If you're considering trying this recipe, please do so. It is quite yummy!
Thanks, Kristen
Servings: 1
Ingredients
- 3/4 c. cornmeal
- 1/2 c. lowfat milk
- 6 Tbsp. butter or possibly margarine
- 1 c. fresh or possibly frzn corn kernels
- 1/2 c. red bell pepper minced
- 1 x fresh jalapeno chili stemmed seeded minced
- 1 1/2 c. jack cheese 6 ounce.
- 1/3 c. fresh cilantro minced salt and pepper
- 8 x fresh poblano chilies (2 pound total, also called pasillas)
- 3/4 c. onion minced
- 1 can minced green chilies 4 ounce.
- 1/2 c. half-and-half (light cream)
Directions
- 1. In a 2- to 3-qt pan over medium-high heat, stir cornmeal, 1 1/2 c. water, lowfat milk, 3 Tbsp. butter, 1/2 c. corn, red bell pepper, and jalapeno till mix bubbles and cornmeal no longer feels gritty, about 5 min.
- 2. Stir 3/4 c. cheese and cilantro into cornmeal mix. Let stand till just cold to touch. Season to taste with salt and pepper.
- 3. About 1/2 inch below stems, cut tops crosswise off poblanos; save tops. With a fork, scrape out and throw away seeds and pith. Holding a chili upright, spoon in cornmeal mix, pushing gently with spoon and shaking gently to fill chili to rim. Replace poblano tops and secure with toothpicks.
- 4. Lay poblanos on their sides in a shallow 10- by 15-inch casserole. Cover tightly with foil and bake in a 375 [degrees] oven till chilies are tender when pierced, 40 to 45 min.
- 5. Meanwhile, in a 1- to 2-qt pan over medium heat, frequently stir onion in remaining butter till limp, 8 to 10 min. Add in canned chilies, remaining 1/2 c. corn, remaining 3/4 c. cheese, and half-and-half; stir till cheese melts, 1 to 2 min.
- 6. Remove toothpicks from poblanos and spoon sauce over chilies. Add in salt and pepper to taste.
- Sunset's Centennial cook-off.CHILIES* BEST-OF-CATEGORY* Kristen Farrar Davis, California
- "I used to be a vegetarian," says Farrar, a plant pathologist at the University of California at Davis, "and I was looking for a quick way to do something similar to tamales without messing with the cornhusks. I decided to make a pseudo-tamale mix and stuff it in poblanos, the largest chili I could find which was fairly mild." The delicious result is a cross between chiles rellenos and a Mexican-style polenta.
- PREP AND COOK TIME: About 1 1/4 hrs* 4 serings
- NOTES: Chilies which are straight are easiest to fill. Serve with Spanish rice made from a mix or possibly favorite recipe.
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