James Carrier
Makes 4 servings

Notes: Chilies that are straight are easiest to fill. Serve with Spanish rice made from a mix or favorite recipe.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Remove toothpicks from poblanos and spoon sauce over chilies. Add salt and pepper to taste.

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