"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."
Total Servings: 4
- 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)
- 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.
- 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.
- Preheat oven to 350 degrees F.
- 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.