Prep time: 35 minutes
Cook time: 40 minutes
Yield: 4 servings


4 large poblano or pasilla peppers
1 Tablespoon cooking oil
1/2 teaspoon salt, plus more to taste
1-1/2 cups corn kernels, fresh or frozen (thawed if frozen)
1 tomato, seeded, cut into 1/4-inch dice
3/4 cup cheddar cheese, shredded
1/2 cup Chile Con Queso Dip or Mexicali Dip & Spread
4 scallions, sliced
2 Tablespoons plus 1-1/2 teaspoons cilantro, divided
Pepper to taste
3 Tablespoons Mexican crema agria or sour cream


Preheat oven to 450°F.
In a large bowl, combine peppers, oil and salt. Transfer to baking sheet and roast until peppers begin to brown and soften, about 10 minutes. Set aside to cool. (Leave oven on.)
In same large bowl, combine corn, tomato, cheese, dip, scallions and 2 Tablespoons of cilantro. Add salt and pepper to taste.
Cut a lengthwise slit into each pepper and remove seeds. Remove skin, if desired. Spoon dip mixture into peppers, arrange them on baking sheet. Bake until filling is heated through and lightly browned, 15 to 20 minutes (loosely cover with foil if filling gets too brown).
Arrange peppers on plates, drizzle with crema, sprinkle with remaining 1-1/2 teaspoons of cilantro and serve.

Chef’s Note: Poblano peppers are dark green chiles about the size of a small bell pepper, and mildly spicy. Look for them in the fresh produce section at your supermarket and at Latin markets.
If you’d prefer to tame the heat, use small bell peppers instead.

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