What a disappointment! I only had 6 poblano peppers to begin with and after making the filling I only had enough for 5 of the peppers even though the recipe calls for 8. So I made a second batch of the filling and used some extra anaheim peppers I had on hand. Doubling the filling gave me enough for 6 poblano peppers and 6 large anaheim peppers and about 1/2 cup left over. The filling tasted great, everything smelled great and I was so excited to eat them! What a mess. When the timer beeped I opened the oven to find that all of the filling had oozed out into the pan. It was like a bunch of peppers in a sea of thick soup. The filling did not set up at all. We ate them anyway and the flavor was very good but it certainly was NOT a tamale inside of a pepper! I am going to try this recipe once more, doubling the filling and doing some major tweaks to thicken it up. Hopefully it will work.
Chilies with Corn Tamale Filling
Notes: Chilies that are straight are easiest to fill. Serve with Spanish rice made from a mix or favorite recipe.
Yield: Makes 4 servings
More From Sunset
Amount per serving
- Calories: 560
- Calories from fat: 55%
- Protein: 18g
- Fat: 34g
- Saturated fat: 20g
- Carbohydrate: 52g
- Fiber: 6.1g
- Sodium: 586mg
- Cholesterol: 99mg
- 3/4 cup cornmeal
- 1/2 cup milk
- 6 tablespoons butter or margarine
- 1 cup fresh or frozen corn kernels
- 1/2 cup chopped red bell pepper
- 1 fresh jalapeño chili, stemmed, seeded, and chopped
- 1 1/2 cups (6 oz.) shredded jack cheese
- 1/3 cup chopped fresh cilantro
- Salt and pepper
- 8 fresh poblano chilies (2 lb. total; also called pasillas)
- 3/4 cup chopped onion
- 1 can (4 oz.) chopped green chilies
- 1/2 cup half-and-half (light cream)
- 1. In a 2- to 3-quart pan over medium-high heat, stir cornmeal, 1 1/2 cups water, milk, 3 tablespoons butter, 1/2 cup corn, red bell pepper, and jalapeño until mixture bubbles and cornmeal no longer feels gritty, about 5 minutes.
- 2. Stir 3/4 cup cheese and cilantro into cornmeal mixture. Let stand until just cool to touch. Season to taste with salt and pepper.
- 3. About 1/2 inch below stems, cut tops crosswise off poblanos; save tops. With a fork, scrape out and discard seeds and pith. Holding a chili upright, spoon in cornmeal mixture, pushing gently with spoon and shaking gently to fill chili to rim. Replace poblano tops and secure with toothpicks.
- 4. Lay poblanos on their sides in a shallow 10- by 15-inch casserole. Cover tightly with foil and bake in a 375° oven until chilies are tender when pierced, 40 to 45 minutes.
- 5. Meanwhile, in a 1- to 2-quart pan over medium heat, frequently stir onion in remaining butter until limp, 8 to 10 minutes. Add canned chilies, remaining 1/2 cup corn, remaining 3/4 cup cheese, and half-and-half; stir until cheese melts, 1 to 2 minutes.
- 6. Remove toothpicks from poblanos and spoon sauce over chilies. Add salt and pepper to taste.
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