This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
Southwest Recipes.
One of the most wonderful aromas I know is the smell of chile peppers roasting over an open flame, or even under
the broiler if a flame isn’t available. There is just something so warm and inviting, at least to me, about that aroma. In fact, the aroma is so comforting
that I tried to find the best ways to make it into what I would consider a comfort food. This is one of those recipes.
Poblano chiles (freshly roasted and peeled), corn from the cob, and Monterrey Jack cheese all together
in a sauce that is so versatile it can go from a salsa to a side dish, and then even be converted to a soup or a main dish. If there is anything I like better
than a recipe that is easy and taste great, it is one that is so versatile that it makes me start thinking of how many other recipes can come from just that
one. This is one of those recipes!
Cheesy Creamed Poblano Chile with Corn - Chili Pepper Stew
Recipe Type:
Corn,
Chile Peppers,
Soups and Stews
Cuisine: Southwest, Mexican
Yields: 6 servings
Prep time: 30 min
Ingredients:
3 tablespoons
olive oil or vegetable oil
1
onion, finely diced
1 small clove
garlic
, crushed fine
1 1/2 cups roasted
corn, removed from the cob (1 bag of frozen whole kernel corn in 10-ounce bag will also work)
4 large Poblano
chile peppers (at least 4 inches by 5 inches in size), roasted and peeled
1 tablespoon all-purpose flour
1/4 cup milk
1/4 cup firm white cheese (Monterrey Jack, Queso Quesadilla and Asadero work well)*
* When choosing a Mexican Cheese, either white or yellow, be careful with your choice.
Queso Frescas (fresh cheeses) such as Panela, Queso Fresca or Queso Blanco will
not melt when heated. They make wonderful cheeses to crumble over salads or
into other dishes because they can be heated without losing their shape.
Preparation:
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Preparing and Roasting Fresh Poblano
Chiles:
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Fresh Poblano Chile Peppers
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Roast the Poblano chiles either in a
cast-iron skillet over medium high heat, under the broiler, or over an open flame (such as your grill).
Turn the chile frequently to prevent over cooking on any one side and let the entire chile pepper become charred and blackened.
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Remove from the heat and place in a slightly damp towel, allow to cool. Cooling the chile peppers in a damp towel will help to
loosen any skin that is still stuck on them.
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Once cool, carefully peel the
skin from the chile peppers, remove the stem end, and slice open to remove the seeds.
Once this is done, dice the chile peppers in 1/2-inch by 1/2-inch pieces; set to the side until
ready to use.
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Preparing
Cheesy Creamed Poblano Chile with
Corn Recipe:
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(1) Heat the olive oil in a large
heavy skillet over medium high heat. Add the onion and sauté until just
beginning to become translucent and then add the garlic. Sauté for another
minute before adding the corn and chile peppers.
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(2) Add the corn and chile peppers and
sauté these for 1 to 2 minutes, just enough to heat thoroughly and slightly
brown the edges. Remove the onion, garlic, corn and chile from the pan and set
to the side.
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(3) Add the flour and stir constantly until it begins to brown
slightly. If the flour does not cook enough it will leave the
dish tasting like the flour, which will not be good. |
(4) Slowly pour the milk into the
cooked flour while stirring constantly. Continue to stir until the mixture
begins to form thickened “gravy”. |
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 (5) Add
the cheese and stir until melted. Return the onion, garlic, chile and corn to the pan and stir until all of these are
covered with the cheese sauce. Add salt and pepper to taste.
Serve as a side dish as is, or you use it as sauce over potatoes, meat or other vegetables.
Makes approximately 6 servings.
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