Paula’s Poblano Peppers
This is an interesting variation of
chiles rellenos which Paula created on a July weekend
in 2008.
2 large fresh,
firm poblano peppers
3/4 cup chopped
onion
1/2
cup fresh
or frozen corn kernels
2 teaspoons canola
oil
2 Tablespoons chopped
fresh oregano (or 1 teaspoon dried oregano)
1 large egg
1/4 cup milk
1/2
cup yellow
corn meal
1/4 cup flour
1 teaspoon baking
powder
1/4 teaspoon salt
1. Select
two large, fresh poblano peppers. Roast over the grill or under the broiler
until the skin is charred. Place in a
bowl, cover tightly with plastic wrap and chill.
2. Sauté chopped onion and corn kernels in
2 teaspoons of canola oil until the onion is transparent but not browned. Add oregano and set aside to cool.
3. Peel
the peppers and slit them lengthwise to remove the seeds.
4. Preheat
the oven to 350°
F.
5. Prepare
a cornbread batter by beating the egg and milk in a small bowl. In a separate bowl, mix the corn meal, flour,
baking powder and salt. Combine the dry
and wet ingredients and mix well.
6. Place
2 Tablespoons of the corn and onion mixture into each slit pepper. Arrange 1 ounce of Monterey Jack cheese on
top. Then finish with a final Tablespoon
of the corn and onion mixture. Close the
peppers and shape.
7.
Spray an oven-proof glass dish with non-stick spray.
8. Spread
a thin layer of the mixed cornbread batter large enough for the peppers to rest
on. Place the peppers on top of the
batter and top with the remaining cornbread mix. (The batter topping will not totally cover
the peppers.)
9. Bake
for 30 minutes. Remove from the oven and
serve.
Yield: two servings