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