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Mexico Inspired Recipes

Recipes Inspired by Mexico
Corn Stuffed Chile Poblano

This dish symbolizes some of the oldest traditions of Mexican cuisine.  Its main ingredients are the staple foods grown throughout Mexico for thousands of years.  The ingredients are readily available at any grocery store and this dish can be adapted to suit any party or gathering.

Poblano Chile: Also known as chili ancho (Aguascalientes), chile corazon (Durango) or joto chile (el Bajío region), the Poblano is characterized by its fresh spicy taste, which makes it ideal to be filled with various ingredients such as cheese, nopales, tuna, corn and anything else your imagination can dream up!

 Corn Stuffed Poblano Peppers


11/2 Cups of Panela cheese (or any fresh light cheese)
3 Cups of sweet yellow corn
6 Poblano Chiles
3 Tomatoes
1/4 onion
1 Sprig Epazote (this herb can be found at any Mexican market)
1/2 Cup of cream
1/4 Teaspoon of pepper
Salt to taste


1 Roast the chiles, remove the skin and reserve. (In many Mexican markets skinned and deveined chilies can be found in the frozen foods section- this is a great time saver!)

2 Finely chop the onion and begin to heat the corn.

3 Wash and disinfect the epazote (if you are using fresh epazote, if not, crumble dried epazote) then chop finely and place in a small bowl.

4 Mix corn, cheese, onion, half of the sour cream, epazote, pepper and salt to taste in a bowl to be used to fill the chile peppers.

5 Gently spoon filling into the chiles.

6 To serve, slice the tomatoes and place the stuffed chiles on top.  Cover the stuffed peppers with the rest of the sour cream.

*Serving suggestion- This dish is best when served with Mexican rice and hot tortillas.


Posted: Thursday, November 15, 2012 12:08 PM by Carlos Martínez


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