Ingredients Jump to Instructions ↓

  1. 6 medium (about 4 ounces each)

  2. poblano chiles

  3. 6 ounce(s) Monterey Jack cheese , shredded (1 1/2 cups)

  4. 1 cup(s) corn kernels , (cut from 2 medium ears of corn)

  5. 1/2 cup(s) (loosely packed)

  6. fresh cilantro leaves , chopped

Instructions Jump to Ingredients ↑

  1. Place whole poblano chiles on grill over medium heat and cook, turning occasionally, until blistered and blackened on all sides, 10 to 15 minutes.

  2. Transfer chiles to large sheet of foil. Wrap foil around chiles and allow to steam at room temperature 15 minutes or until cool enough to handle.

  3. While chiles are steaming, in medium bowl, combine cheese, corn, and cilantro.

  4. Remove chiles from foil. Cut 2-inch lengthwise slit in side of each chile, being careful not to cut through top or bottom. Under running cold water, gently peel off skin. Remove seeds and veins from opening; rinse with running water for a milder flavor. Pat chiles dry with paper towels.

  5. With spoon, fill each chile with about 1/2 cup cheese mixture. Gently reshape chiles to close opening. Place 3 filled chiles in single layer on each of two 18" by 18" sheets of heavy-duty foil. Bring 2 sides of foil up and fold several times to seal well. Fold over ends to seal in juices. (Recipe can be prepared to this point and refrigerated up to 6 hours before grilling.)

  6. Place foil packet on grill over medium heat and cook 10 minutes to heat chiles and melt cheese.

  7. Tips & Techniques If you prefer hotter flavor: After grilling and before filling chiles, remove seeds and veins but don't rinse the insides. Serve chiles with salsa if you like.


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