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This one-dish meal is packed with warm, creamy flavor. Roast these peppers over a wood fire and fill them up with a cheesy corn center.
2 Pound tomatoes, chopped
4 Clove garlic, chopped
1/2 Cup chopped sweet onion
1 jalapeño, seeded and diced
8 Large green New Mexican, or poblano chiles
3 ears sweet corn, husked
1/2 Teaspoon dried oregano, preferably Mexican
1 Teaspoon ground cumin
1 Teaspoon mild chile powder
1/8 Teaspoon ground cinnamon
Salt
Freshly ground pepper
3 Cup grated Monterey Jack
1/2 Cup Mexican crema
1 Cup queso fresco, crumbled
Fresh cilantro leaves, for garnish
: 450 ˚F
2 Pound tomatoes, chopped
4 Clove garlic, chopped
1/2 Cup chopped sweet onion
1 jalapeño, seeded and diced
: 450 ˚F
8 Large green New Mexican, or poblano chiles
3 ears sweet corn, husked
: 350 ˚F
: 350 ˚F
1/2 Teaspoon dried oregano, preferably Mexican
1 Teaspoon ground cumin
1 Teaspoon mild chile powder
1/8 Teaspoon ground cinnamon
To Taste Salt
To Taste Freshly ground pepper
3 Cup grated Monterey Jack
1/2 Cup Mexican crema
: 350 ˚F
1 Cup queso fresco, crumbled
Fresh cilantro leaves, for garnish