This is a dish inspired by Rachel Ray, charred chili relenos, but without the green rice. The charred poblano pepper gives this dish a unique flavor, lovely!
- 1 large poblano pepper
- 1/2 cup frozen corn
- oilve oil spray
- 1/3 red onion, chopped
- 1/2 jalapeno, seeded and chopped
- 1 clove garlic, microplaned
- 1/3 cup fire roasted diced tomatoes, drained well or 1 charred red bell pepper, diced
- 1 teaspoons ground cumin
- Salt and freshly ground black pepper
- juice of 1/2 lime
- 1 TB shredded ff monterey jack cheese
Preheat broiler or grill pan to high, and char the poblano pepper. It should not deflate, but only soften and the skin slightly charred.
In a hot skillet, saute the onion and diced jalapeno for 3-5 min, then add the corn and the tomatoes or charred, diced red bell pepper (or both), and sautee. Add salt, pepper, cumin and grate in the garlic. Sautee until veggies are tender, but still slightly crunchy, another 5 minutes.
Sprinkle the lime juice over the sauteed corn mixture.
Split the charred peppers open but not in half with small sharp knife, and scoop out the seeds. Place pepper in a shallow baking dish and stuff the pepper with the corn mix, top the pepper with the shredded cheese and place back under broiler to melt and char the cheese.Serve pepper as dinner with a side of grilled lime chicken or shrimp. Enjoy!
1 dinner entree + 2 veggie serving (needs 2 servings of protein, since the entree is mostly carbs).