Corn Stuffed Poblano Chiles

Charred poblano peppers filled with a cheesy corn mixture and baked until bubbling. This is Mexican comfort food that works as a main course or a show-stopping side.

Blistering the poblanos under the broiler first is key. That step does two things: it loosens the tough outer skin so you can peel it off, and it deepens the pepper’s smoky, earthy flavor. The plastic bag trick steams the skin loose, so don’t skip those 15 minutes of resting.

The filling is built on beaten eggs that puff up slightly as they bake, giving the corn and cheddar mixture a light, almost soufflé-like texture. Chopped pecans add crunch that contrasts with the soft pepper and creamy cheese.

Pro Tips

• Remove every last seed from the poblanos. Even one or two stray seeds can add unexpected heat.
• Beat the eggs until they turn pale yellow and thicken. That trapped air is what makes the filling light instead of dense.
• Don’t overstuff the halves. About ¼ cup per half is right. Overfilling leads to spilling and uneven cooking.
• Check for doneness by jiggling the dish. The filling should be set, not liquid in the center.

Variations

• Use Monterey Jack or queso Oaxaca instead of cheddar for a stretchier, more traditional melt.
• Add crumbled chorizo to the corn filling for a heartier, meaty version.
• Substitute walnuts or pepitas for the pecans if that’s what you have on hand.