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Add a photoServings: 6
Ingredients
- 6 sm poblano chiles
- 1 x ear corn Freshly-grnd black pepper to taste
- 1/2 lb goat cheese Minced tomato
Directions
- Roast chiles and corn on rack over gas burner placed on stove top or possibly under broiler till peppers are charred and corn is lightly charred, about 10 min.
- Put chiles in paper bag and close. Let chiles cold, about 15 to 20 min, then remove from bag and peel. Make a slit on one side of each chile and remove seeds. Pat dry.
- When corn is cold sufficient to handle, cut kernels from cob to make about 1 c..
- Crumble goat cheese into bowl. Stir in 1/2 c. of grilled corn and season to taste with pepper. Spoon cheese mix into peppers.
- Place peppers in shallow glass baking dish seam-side up and bake at 350 degrees till cheese is heated through, 10 to 15 min.
- Place chiles on serving plates and sprinkle with tomatoes and remaining corn.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 71 | 67% |
| Total Fat 8.03g | 10% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 140mg | 6% |
| Potassium 24mg | 1% |
| Total Carbs 1.36g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.51g | 0% |
| Protein 7.17g | 11% |
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