Cheesy Corn-Stuffed Poblano Peppers

Baked Hatch Chile Rellenos 🌶️

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Yield: 8 stuffed peppers

Description:

Central Market, in its festive celebration of the Hatch chile harvest, shared a delightful recipe in their weekly flyer that inspired this flavorful dish. The original recipe called for Hatch chiles, but due to their variable heat levels, we’ve opted for Poblanos for a more consistent and milder flavor. These Baked Hatch Chile Rellenos are a cheesy, comforting dish perfect for a weeknight dinner, highlighting the delightful combination of corn, peppers, and creamy cheeses. 💃

Ingredients:

Instructions:

1. Preparation:

   • Warning: Even mild Hatch chiles can pack some heat, so be cautious. They should mellow during cooking.
   • Wear disposable rubber gloves while handling the chiles. Wash hands well with soap and warm water afterward.
   • Do not use hot Hatch chiles unless you’re a true chile aficionado!

2. Preheat & Prep:

   • Preheat your oven to 350°F (175°C).
   • Grease a 9″x13″ baking dish with nonstick spray.

3. Saute Vegetables:

   • In a large skillet over medium heat, melt butter.
   • Add onions and garlic, saute until soft.
   • Mix in corn, season with salt and pepper to taste, and continue cooking until corn is tender.
   • Add chopped cilantro, adjust seasoning, and set aside to cool.

4. Prepare Poblano Peppers:

   • Place Poblano peppers in a heatproof bowl.
   • Pour boiling water over them, allowing them to soak for 15-20 minutes.
   • Remove from water, drain well, and pat dry inside and out.

5. Stuff & Bake:

   • Generously stuff each Poblano pepper with the corn mixture.
   • Press a good amount of Monterey Jack cheese into the center of each stuffed pepper.
   • Arrange stuffed peppers in the prepared baking dish, open side up.

6. Creamy Finish:

   • Stir the sour cream to loosen it up a bit.
   • Pour over the stuffed Poblanos, ensuring they’re well-covered.
   • Bake in the preheated oven for about 20 minutes, or until heated through.

7. Cheesy Crust:

   • Sprinkle the grated sharp cheddar cheese over the top of the peppers.
   • Return to the oven for an additional 10 minutes, or until the cheese is bubbly and golden.

8. Serve & Enjoy:

   • These Baked Hatch Chile Rellenos are best enjoyed fresh out of the oven.
   • Serve alongside some steaming Mexican rice, creamy refried beans, and warm corn tortillas for a complete and satisfying meal.

Nutritional Information:

• Calories: 715.8
• Total Fat: 55.2g
  • Saturated Fat: 34.3g
• Cholesterol: 140.4mg
• Sodium: 508.6mg
• Total Carbohydrates: 38.8g
  • Dietary Fiber: 4g
  • Sugar: 7.3g
• Protein: 23g

Tips & Tricks:

• 🌶️ If you prefer a spicier kick, you can mix in some chopped jalapeños or add a dash of hot sauce to the corn mixture.
• 🧤 Don’t forget those disposable gloves when handling the Poblano peppers! They can leave quite a spicy surprise on your fingers.
• 🧀 Feel free to get creative with the cheese blend. Pepper Jack, Cotija, or even a sprinkle of Parmesan would all add unique flavors.
• 🕒 These Rellenos can be made ahead of time and stored in the fridge, covered, until you’re ready to bake and serve.
• 🍅 For a refreshing twist, serve with a side of fresh pico de gallo or avocado salsa.

More Recipes:

Looking for more cheesy, spicy goodness? Check out our other recipes for delicious Mexican-inspired dishes like Queso Fundido, Chile Relleno Casserole, or Enchiladas Suizas! 😋

There you have it! A delectable recipe for Baked Hatch Chile Rellenos, filled with creamy cheeses, sweet corn, and the perfect amount of heat from Poblano peppers. Perfect for a cozy weeknight meal or a festive dinner party with friends and family. Enjoy the flavors of Mexico right in your own kitchen! 🇲🇽🌶️🧀