Chile Pepper Stew Recipe

Crema de Chile Poblano con Queso Blanco

If there is anything I like better than a recipe that is easy and taste great, it is this Chili Pepper Stew Recipe that is so versatile that it makes me start thinking of how many other recipes can come from just that one.

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 is not 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.

This Chile Pepper Stew recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.


Chile Pepper Stew


Chili Pepper Stew Recipe - Crema de Chile Poblano con Queso Blanco:
Prep Time
30 mins
Total Time
30 mins
Course: Side Dish
Cuisine: Southwest
Keyword: Chili Pepper Stew Recipe, Crema de Chile Poblano con Queso Blanco Recipe
Servings: 6 servings
  • 3 tablespoons olive oil or vegetable oil
  • 1 onion, finely diced
  • 1 small clove garlic, crushed fine
  • 1 1/2 cups corn, roasted and 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)*
  1. Preparing and Roasting Fresh Poblano Chiles:

  2. 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.  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.

  3. Fresh Poblano Chile Pepper    Roasted Poblano Chile Pepper

  4. 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.

  5. Peeled Poblano Chile Pepper    Sliced roasted chile peper


  7. Preparing Cheesy Creamed Poblano Chile with Corn Recipe:

  8. Heat the olive oil in a large heavy skillet over medium high heat.  Add the onion and saute until just beginning to become translucent and then add the garlic.  Saute for another minute before adding the corn and chile peppers.

  9. Sauteing Onions

  10. Add the corn and chile peppers and saute 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.

  11. Adding corn


  13. 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.

  14. Adding flour to make gravy

  15. Slowly pour the milk into the cooked flour while stirring constantly. Continue to stir until the mixture begins to form thickened “gravy”.

  16. Adding milk to gravy    Gravy thickened


  18. 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.

  19. Pobalo Corn Chili


  21. Serve as a side dish as is, or you use it as sauce over potatoes, meat or other vegetables.

  22. Pobalo Corn Chili Plated

  23. Makes approximately 6 servings.

Recipe Notes

* 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.

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