Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 2 cups roasted corn kernels (340g)
  • 1/2 cup diced white onion (60g)
  • 3 cloves minced garlic (15g)
  • 1 cup shredded Monterey Jack cheese (115g)
  • 1/4 cup crumbled Cotija cheese (30g)
  • 2 tbsp salted butter (30g)
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro

Instructions:

  1. Preheat your broiler. Rub poblano peppers with olive oil and place them on a baking sheet. Broil for 3-5 minutes per side until the skin is blackened and blistered.
  2. Place hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Gently rub off the charred skin.
  3. Slice a slit down the side of each pepper and carefully scrape out the seeds and membranes.
  4. Melt butter in a pan over medium heat. Add onions and cook until translucent (about 4 mins), then stir in garlic for 1 minute.
  5. Add corn, smoked paprika, and cumin. Cook for 5-7 minutes, stirring occasionally, until the corn begins to turn golden brown.
  6. Remove the pan from heat and stir in the shredded Monterey Jack cheese until just melted.
  7. Spoon the corn filling into the prepared poblano peppers.
  8. Place filled peppers in a baking dish and bake until the cheese is bubbling and peppers are tender.
  9. Garnish with fresh lime juice, chopped cilantro, and an optional pinch of chili powder.