Roasted Poblanos Stuffed with Corn and ZucchiniPosted: October 9, 2010
roasted poblanos stuffed with corn and zucchini
From August 28, 2004: this is a perfect dish to utilize the abundance of corn, zucchini, and chiles available in the summer months. paired with black beans, it makes a nutritious meal that’s not too heavy.
this is one of those dishes i just throw together, so i don’t have an exact recipe. i’m estimating that for each roasted poblano i use:
1 clove garlic, minced
1 ear of corn, kernels removed (or use similar amount of frozen corn)
1/2 zucchini, diced
1/2 – 1 jalapeno, minced
1 T. cilantro, chopped
1 T. goat cheese, crumbled
start by roasting chiles. place the roasted chiles in a bowl and cover with foil or plastic wrap. alternatively, place the chiles in a paper or plastic bag and seal. let sit for 10-15 minutes so that the skin will be easier to remove.
meanwhile, saute the minced garlic in a small amount of canola oil over medium heat until fragrant. add the diced zucchini and saute a minute or two more. add the corn kernels and minced jalapeno and season with salt and pepper. turn down heat to low and stir occasionally until read to stuff peppers.
remove skin from the roasted chiles. make a slit in one side of the chile and remove the seeds and veins from the inside. i also remove the stem at this point.
when the chiles have all been cleaned and skinned, stir the chopped cilantro into the zucchini and corn mixture. fill each pepper with the mixture and place on serving plates. sprinkle the crumbled goat cheese over the stuffed peppers and serve immediately.
How To Roast Fresh Chile Peppers
Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to salsas or any dish that uses chiles.
This method works well for roasting a small quantity of chile peppers. Use a long handled cooking fork with a handle made with a non heat-conducting material. Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4″ from the heat source. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted. Place the roasted peppers in a plastic or paper bag and seal the bag.
For a larger quantity of chiles you can use a stove-top grill that fits over a gas or electric burner. Sit the chiles on top and turn occasionally to allow even charring.
Preheat your oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers on the top oven rack for about 4-5 minutes until he skins blister. Watch carefully so they do not burn. Place the roasted peppers in a plastic or paper bag and seal the bag.
Clean and Peel
Allow the chile peppers to sweat in the bag for about 10 to 15 minutes. When you remove them from the bag they will be easy to peel. Do not peel them under running water. Peel the chile, remove and discard the skin, seeds, and the veins.