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Gallery Poblano Chiles Stuffed with Corn and Monterey Jack Cheese Credit: Marcus Nilsson Recipe Summary prep: 40 mins total: 1 hr 25 mins Servings: 4

Ingredients Ingredient Checklist 1 cup all-purpose flour 1 teaspoon baking powder Pinch of coarse salt 3/4 cup lager beer 8 poblano chiles 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks 1 tablespoon unsalted butter 1/2 cup chopped onion 1 tablespoon minced garlic (from 2 garlic cloves) 2 cups corn kernels (from 2 to 3 ears) Coarse salt and freshly ground pepper Safflower oil, for frying Sour cream, for serving Lime wedges, for serving

Gallery Poblano Chiles Stuffed with Corn and Monterey Jack Cheese Credit: Marcus Nilsson

Recipe Summary prep: 40 mins total: 1 hr 25 mins Servings: 4

Poblano Chiles Stuffed with Corn and Monterey Jack Cheese      Credit: Marcus Nilsson

Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

Credit: Marcus Nilsson

Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

Recipe Summary prep: 40 mins total: 1 hr 25 mins Servings: 4

Recipe Summary

prep: 40 mins total: 1 hr 25 mins

Servings: 4

prep: 40 mins

total: 1 hr 25 mins

prep:

40 mins

total:

1 hr 25 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 cup all-purpose flour 1 teaspoon baking powder Pinch of coarse salt 3/4 cup lager beer 8 poblano chiles 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks 1 tablespoon unsalted butter 1/2 cup chopped onion 1 tablespoon minced garlic (from 2 garlic cloves) 2 cups corn kernels (from 2 to 3 ears) Coarse salt and freshly ground pepper Safflower oil, for frying Sour cream, for serving Lime wedges, for serving

Directions

Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).

Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.

Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.

Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.

Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.

Reviews (4)

 Add Rating & Review     113 Ratings   5 star values:        7    4 star values:        23    3 star values:        60    2 star values:        20    1 star values:        3

Reviews (4)

Add Rating & Review     113 Ratings   5 star values:        7    4 star values:        23    3 star values:        60    2 star values:        20    1 star values:        3

Add Rating & Review

113 Ratings 5 star values: 7 4 star values: 23 3 star values: 60 2 star values: 20 1 star values: 3

113 Ratings 5 star values: 7 4 star values: 23 3 star values: 60 2 star values: 20 1 star values: 3

113 Ratings 5 star values: 7 4 star values: 23 3 star values: 60 2 star values: 20 1 star values: 3

  • 5 star values: 7 4 star values: 23 3 star values: 60 2 star values: 20 1 star values: 3

    Martha Stewart Member     Rating: Unrated       09/03/2013   I think this recipe looks good and easier than my Mexican family makes with the batter made separating yolks and whites. We only stuff them with munster cheese and never used any sauce. Just added the Chile japones salsa on them. Used banana peppers.  

Martha Stewart Member     Rating: Unrated       08/20/2013   Tip, to make it easier to peal the skins off the chiles, once they are roasted, almost burned all over, place them in a plastic bag and wrap them in a towel, so the sweet. Let them sweet for about 15 minutes, then peel them. Make just one cut lengthwise to clean them from seeds and to be able to stuff.  

Martha Stewart Member     Rating: Unrated       08/20/2013   The recipe is correct, but we, mexicans, normally wont't use kernels, especially if they are of the yellowish sort, we would use white corn, although normally we only stuff the chiles with cheese. However, we ALWAYS serve them in a sauce made by blending red tomatoes, onion, garlic and powdered chicken broth, then frying it all in vegetable oil. The stuffed chiles are then heated in the sauce and served soaked in it. We NEVER have the chiles without the sauce, ti would be too dry!  

Martha Stewart Member     Rating: 4 stars       10/19/2012   The beer batter is really good! Just don't cut the tops off when you o to stuff them.

    Martha Stewart Member

    Rating: Unrated 09/03/2013

I think this recipe looks good and easier than my Mexican family makes with the batter made separating yolks and whites. We only stuff them with munster cheese and never used any sauce. Just added the Chile japones salsa on them. Used banana peppers.

Rating: Unrated

Rating: Unrated 08/20/2013

Tip, to make it easier to peal the skins off the chiles, once they are roasted, almost burned all over, place them in a plastic bag and wrap them in a towel, so the sweet. Let them sweet for about 15 minutes, then peel them. Make just one cut lengthwise to clean them from seeds and to be able to stuff.

The recipe is correct, but we, mexicans, normally wont’t use kernels, especially if they are of the yellowish sort, we would use white corn, although normally we only stuff the chiles with cheese. However, we ALWAYS serve them in a sauce made by blending red tomatoes, onion, garlic and powdered chicken broth, then frying it all in vegetable oil. The stuffed chiles are then heated in the sauce and served soaked in it. We NEVER have the chiles without the sauce, ti would be too dry!

Rating: 4 stars 10/19/2012

The beer batter is really good! Just don’t cut the tops off when you o to stuff them.

Rating: 4 stars

All Reviews for Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poblano Chiles Stuffed with Corn and Monterey Jack Cheese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest