Mexican Street Corn Stuffed Poblano Peppers
Mexican Street Corn Stuffed Poblano Peppers are filled with corn, pork chorizo, quesadilla cheese, cream cheese, jalapeño, cilantro and adobo, then topped with more cheese, Tajín and Cotija.
Servings 6
Calories 555kcal
Equipment
- skillet (medium-sized). For browning and crumbling the pork chorizo before it goes into the filling.
- mixing bowls (large). Large enough to thoroughly mix the corn filling without crushing the ingredients.
- large rimmed baking sheet Holds all six stuffed poblano halves while containing any cheese or filling that escapes during baking.
- chef knife For halving the pobalnos and finely chopping the jalapeño and cilantro.
- Cutting board To prep the peppers and other fresh ingredients.
- measuring cups and spoons For accuracy of ingredients.
Ingredients
Stuffed Poblanos:
- 3 large poblano peppers cut in half lengthwise and seeds removed
- 9 oz (255 g) pork chorizo
- 12 oz (340 g) frozen corn thawed
- 2 cups (225 g) shredded quesadilla cheese or Mexican shredded cheese blend
- ⅓ cup (15 g) chopped fresh cilantro
- 3 tbsps (30 g) finely diced jalapeño about 2 medium jalapeños
- 1 package (8 oz / 226 g) cream cheese softened
- 1 tbsp (15 ml) fresh lime juice
- 2 tsps (5 g) chili powder
- 2 tsps (10 g) adobo sauce or chopped chipotles in adobo for more heat
- 1 tsp (6 g) fine sea salt
- 1 tbsp (15 ml) olive oil or avocado oil
Topping:
- additional shredded quesadilla cheese as needed
- 1 tsp (3 g) Tajin seasoning
- 1-2 tbsps (5-10 g) crumbled cotija cheese
Instructions
- Preheat the oven to 350°F (175°C). Cut the poblano peppers in half lengthwise and remove the seeds.3 large poblano peppers
- Heat a medium skillet over medium heat. Add the pork chorizo and cook until browned and fully cooked, breaking it into small crumbles as it cooks. Remove from the heat and allow to cool slightly.9 oz (255 g) pork chorizo
- In a large mixing bowl, stir together the thawed corn, quesadilla cheese, cilantro, jalapeño, softened cream cheese, lime juice, chili powder, adobo sauce and sea salt until evenly distributed. Fold in the cooked chorizo.12 oz (340 g) frozen corn, 2 cups (225 g) shredded quesadilla cheese, ⅓ cup (15 g) chopped fresh cilantro, 3 tbsps (30 g) finely diced jalapeño, 1 package (8 oz / 226 g) cream cheese, 1 tbsp (15 ml) fresh lime juice, 2 tsps (5 g) chili powder, 2 tsps (10 g) adobo sauce, 1 tsp (6 g) fine sea salt
- Lightly coat the outside of each poblano half with olive or avocado oil. Divide the corn and chorizo filling evenly among the six poblano halves, mounding the filling as needed.1 tbsp (15 ml) olive oil
- Arrange the stuffed poblano peppers on a baking sheet with space between them. Bake for 20–25 minutes, until the poblanos have softened and the filling is hot and bubbling.additional shredded quesadilla cheese
- Sprinkle additional shredded quesadilla cheese over the stuffed peppers. Switch the oven to broil and broil for 2–3 minutes, until the cheese is melted and lightly browned. Watch carefully during broiling to prevent burning.1 tsp (3 g) Tajin seasoning, 1-2 tbsps (5-10 g) crumbled cotija cheese
- Remove from the oven and finish with Tajín and crumbled Cotija cheese. Serve warm.
Notes
- Poblano peppers vary considerably in size. If your peppers are smaller, you may have enough filling for additional poblano halves.
- Use fresh Mexican-style pork chorizo rather than cured Spanish chorizo. Cook it completely before adding it to the corn mixture.
- Thaw the frozen corn before measuring it into the filling. If there is accumulated water after thawing, drain it before mixing with the cream cheese and other ingredients.
- The poblanos do not need to be roasted or precooked. They soften while the stuffed peppers bake.
- For additional heat, replace some or all of the adobo sauce with finely chopped chipotle peppers from the can.
- The additional quesadilla cheese used for broiling is not included in the measured 2 cups (225 g) used in the filling.
- Assemble the stuffed peppers up to 24 hours ahead, cover and refrigerate. Add the final quesadilla cheese before broiling and wait to add the Tajín and Cotija until after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions until heated through.
Nutrition
Serving: 260g | Calories: 555kcal | Carbohydrates: 21g | Protein: 24g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 114mg | Sodium: 1317mg | Potassium: 692mg | Fiber: 3g | Sugar: 7g | Vitamin A: 261IU | Vitamin C: 71mg | Calcium: 303mg | Iron: 2mg