- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 3 tablespoons Vegetable Oil divided
- 2 Onion finely chopped and divided
- 4 cloves Organic Garlic minced
- 4 ears Corn roasted kernels removed from cob
- 4 ounces Jack Cheese or Cheddar Cheese divided
- 6 Poblano Chiles roasted peeled slit lengthwise and seeded or 1 jar Melissa's Fire Roasted Green Chiles
- Salt and Fresh Ground Black Pepper
- 1 Fire Roasted Sweet Red Bell Peppers cut into thin strips
- 1 cup Crème Fraîche
Directions
In a large sauté pan, heat 2 tablespoons of the oil. Add half the onion and sauté until soft, about 5 minutes. Add 1/2 the garlic and sauté 2 more minutes. Transfer to a mixing bowl and add the corn, half the cheese and stir to combine.
Season to taste with salt and pepper. Stuff chiles with corn mixture and place in a single layer in clay baking dish. In the sauté pan over low heat, heat remaining oil and sauté remaining onion for about 8 minutes, until beginning to color.
Add remaining garlic and sauté 1 more minute. Add bell pepper and crème fraiche and simmer about 5 minutes until slightly reduced, season with salt and pepper. Pour over the chiles.
Top chiles with remaining cheese, cover with foil and bake in a preheated 400 degree oven for 15 minutes. Remove foil and continue baking 15 minutes until golden and bubbling.
