Baked Chile Rellenos

The creator of this simple authentic Mexican dish is Isabel, who blogs on her site, “Isabel Eats”. As a first generation Mexican-American, she has a deep appreciation for the traditional meals she grew up with. Now she recreates them, adding her own “twist”, as she puts it.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6
6 large Poblano peppers
2 seeded and finely diced Jalapeno peppers, or two 4-ounce cans diced green Chiles
1 pinch Salt
1/4 teaspoon Cumin powder
1/2 cup Sweet corn
1 1/2 cups shredded Chihuahua cheese (or substitute shredded medium Cheddar, Monterey Jack, Muenster or Colby–any cheese that melts easily)
For topping:
1/4 cup Cotija cheese (or substitute ricotta or freshly grated Parmesan cheese)
2 Roma tomatoes, diced
1/4 cup plain Greek yogurt, or Sour cream
1. Place poblano peppers on a baking sheet and put in oven about 3 to 4 inches from the top. Turn broiler on high and broil for about 5 minutes until peppers are blackened.
2. Carefully turn the poblanos over on the baking sheet and place back in the oven for 5 more minutes to blacken the other side.
3. Remove from oven and turn the temperature dial to 350 degrees. Cover the baking sheet with foil. Let rest 10 minutes so peppers can “sweat.”
4. While the poblanos are sweating, combine diced jalapenos or green chiles, salt, cumin powder and corn in a small bowl.
5. After 10 minutes, uncover the baking sheet and carefully work on removing as much of the blackened skin from the poblanos as possible. The poblanos will be very soft and delicate – just do the best you can. If you can’t remove all the skin, that’s okay.
6. Cut the poblanos lengthwise from stem to tip, leaving the stem intact. Remove the seeds and place in a greased 9 x 13-inch baking dish (or two smaller baking dishes).
7. Carefully spoon jalapenos or green chiles and corn mixture into each pepper. Fill each pepper with shredded cheese and bake in oven for 15 minutes or until cheese is bubbly and melted.
8. Top with crumbled cotija cheese, freshly diced tomatoes and a dollop of plain Greek yogurt or sour cream. 

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