Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Peppers
Method
Preparation
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred.
- 2
- 3
Stuff the Peppers
Once the peppers are roasted, remove them from the oven and place them in a bowl covered with plastic wrap for about 10 minutes. This will help loosen the skins. After 10 minutes, peel off the charred skin, slice the peppers open lengthwise, and remove the seeds. Carefully stuff each pepper with the cheese and corn mixture.
- 4
Cook the Chile Rellenos
In a large skillet, heat the olive oil over medium heat. Place the stuffed peppers in the skillet and cook for about 5-7 minutes on each side or until the cheese is melted and the peppers are slightly crispy.