Chiles Poblanos Stuffed with Corn

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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6 poblano chiles roasted and peeled
2 Tbsp. sweet butter
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 ears corn, kernels only
coarse salt
ground black pepper
1/2 pound Farmer’s cheese
1 cup creme fraiche
1/2 cup Monterey Jack cheese, grated


Cut a slit down the sides of the peppers and remove the seeds. Set the peppers aside.

Preheat the oven to 350F.

Melt the butter in a skillet and saute the onion and garlic until the onion is soft. Add the corn, salt and pepper and cook for 2 minutes. Stuff the peppers with the corn mixture and one spoonful of Farmers cheese.

Butter a baking dish large enough to hold the peppers comfortably in a single layer and place the peppers in the dish with the slits facing up. Pour the creme fraiche over the chiles and bake for 10 minutes. Sprinkle with some grated cheese and brown lightly under the broiler. Serve hot.