As the NY summer begins to cool down, I decided to heat things up with spicy poblano peppers stuffed with corn, onions, and Monterey Jack cheese taken from an old issue of Bon Appetit. The seeds of the poblano peppers are where most of the heat is found, so even though they look harmless from the outside, unless you’d like to add a little extra kick to your dish make sure you remove all the seeds first.
Ingredients:
4 Poblano peppers
2 cup corn kernels (2 -3 ears corn)
4 ounces Monterey jack cheese cut into thick slices
1 tablespoon unsalted butter
1/2 white onion chopped
1 clove garlic chopped
Salt and pepper to taste
For the filling:
1 cup flour
1 teaspoon baking powder
3/4 cup Lager beer (I used Brooklyn Lager in this recipe)
Pinch of salt
Combine the flour, baking powder, lager and salt in a bowl. Set in the refrigerator for an hour to thicken while you prep the remaining ingredients. Roast the Poblano peppers over a gas burner (leave them directly on the burner grate and turn them occasionally) or under a broiler until the skins are roughly blackened and charred. Set them aside to cool.
Husk the corn and cook in boiling water or placed directly in the oven. Once cooled, cut the kernels off the cob.
Once the peppers have cooled, remove the charred skin. Cut a slit in one side and remove the seeds. Remember that these seeds are very hot, so make sure to wash your hands well after removing.
Place a slice of the monterey jack in each opening of peppers. In a large pan, combine the butter, chopped onion, and garlic over medium heat. Cook until the onions are translucent, about 5 minutes. Add the corn and continue cooking until all the ingredients are combined. Season to taste with salt and pepper.
Stuff the peppers with the corn and onion mixture and close the opening with tooth picks. Remove the batter from refrigerator and, using the same pan, heat 1 inch oil over medium heat. Dip peppers into the batter and cook in the oil until golden (about 1 minute on each side).
Remove the peppers from the pan and set on paper towels to remove excess oil. Serve with a slice of lime or sour cream. Enjoy!
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