Corn-Stuffed Poblano Chiles

By june

Ingredients

• 6 poblano chiles
• 2 tsp each stick butter and oil
• 1/2 cup sliced scallions
• 2 tsp minced garlic
• 3 ears fresh corn, kernels cut from cobs (about 1 1/2 cups)
• 1/3 cup chopped cilantro
• 6 oz farmer cheese, crumbled (3/4 cup)
• 1/2 tsp salt
• 2 oz shredded Cheddar cheese (1/2 cup)

Preparation

Step 1

Heat broiler. Lightly coat a large rimmed baking sheet and a 2-quart shallow baking dish with nonstick spray.
Put chiles on baking sheet. Broil about 5 inches from heat source 15 to 20 minutes, turning chiles often so they char evenly. Transfer to a saucepan, cover and let cool about 10 minutes.
Meanwhile heat butter and oil in a large nonstick skillet over medium-high heat. Add scallions and garlic; saute 1 to 2 minutes to wilt scallions. Add corn; saute 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.
Heat oven to 350 degrees. Carefully peel skin off peppers. Cut in half lengthwise; remove core and seeds. Arrange chile halves in baking dish in 1 layer. Mound about 1/2 cup corn mixture on each half.
Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.