Baked Open-Faced Chile Rellenos


  • 4 poblano chiles
  • 1 cup corn kernels, fresh or frozen
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups shredded Mexican blend cheese
  • 4 tablespoons Mexican crema
  • toothpicks for stuffing


  1. Using either a kitchen torch or the broiler (on high), blacken the poblano peppers until black on all sides. Place them in a sealed plastic bag or glass bowl with cellophane to cover and let sit for 5-10 minutes. When cool enough to handle, remove the skins, stem and seeds and cut each pepper in half lengthwise.
  2. Preheat oven to 375°. Heat olive oil in a skillet on medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic and cook for 30 seconds. Then add the corn kernels and cook for an additional 3 minutes. Salt and pepper to taste.
  3. Place your chile halves on a parchment covered baking sheet with the insides facing up. Layer each chile with a scant 1/4 cup of the corn mixture, 1/8 cup of shredded cheese and 1/2 tablespoon of the crema. Use toothpicks to pull up the sides and hold the chiles together. Top with the remaining cheese.
  4. Bake the chiles in the oven for 10 minutes and then turn the broiler on to toast the tops for about 2-3 minutes until golden. Watch them closely as broilers vary. Serve immediately.
  5. * Wine Pairing: Pairs beautifully with either Talley Vineyards Estate Pinot Noir or Estate Chardonnay
Source: Kathleen Snyder at

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