Yield: 6 servings
- 12 poblano chile peppers
- 3 cups fresh corn, cut from cob (about 6 ears)
- 3/4 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 teaspoon vegetable oil
- 1 1/4 cups (6 ounces) shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, minced
- 2 teaspoons fresh oregano, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.
- Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membrane. Set aside.
- Saute corn, bell pepper, and garlic in hot oil in a large skillet 5 minutes or until tender. Remove from heat. Stir in cheese and next 5 ingredients; spoon evenly into peppers. Close peppers, and place on a lightly greased baking sheet.
- Bake at 350° for 20 minutes or until thoroughly heated. Serve immediately.
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