Flaming Tortillas

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Poblano Peppers Filled with Vegetables

Posted By Melissa Pitts

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Cook Time: 15 mins
Preparation Time: 30 mins

"This vegetarian friendly recipe is filled with light, flavorful vegetables like red peppers and corn. A generous portion of cheese makes it ooey good and and satisfying. The cilantro-cotija pesto comes courtesy of Chef Aaron Sanchez and gives a nice touch to peppers. Serve as an appetizer or with a side of rice (mixed with a little pesto) like I did and it’s a complete meal."

Servings

Total Servings: 4

Ingredients

  • 4 poblano peppers
  • 1 tablespoon canola oil
  • 1/2 cup white onion, diced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh or frozen is fine)
  • 3 tablespoon cilantro
  • 1 cup shredded monterey jack cheese
  • 3 tablespoons cilantro-cotija pesto (see below for recipe)
 

Directions

  1. 1. Roast the poblano peppers: lay the peppers on a baking sheet and cook them under the broiler until the skins begin to char. Rotate so all the skin chars- about 10-12 minutes total. Transfer them to a large bowl and cover the pepper to steam for about 10 minutes (or until you can handle them with your hands). Peel them carefully to expose the flesh.
  2. Make the filling: Heat the canola oil over medium heat. Add the onion, red pepper and cook until the onion is translucent (about 5-7 minutes). Add the corn until cooked through. Set aside in a large bowl to cool slightly. Once the mixture has cooled slightly add the cilantro, cheese and pesto. Mix well.
  3. Preheat oven to 350 degrees F.
  4. Cut a slit lengthwise in each poblano pepper, pull out the vein and scoop out the seeds. Divide the filling equally among the four peppers. Place them in a baking dish and bake for 15-20 minutes- until the cheese is melting. Serve with an extra sprinkling of cotija cheese and with rice if you want.
For the cilantro-cotija pesto, click here. Just substitute the Manchego cheese with cotija cheese.

 

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