Ingredients:
6 poblano chiles, roasted and peeled
2 tablespoons sweet butter
1 medium onions, peeled &,finely chopped
1 clove garlic, peeled &,minced
3 ears corn, kernels only
coarse salt
black pepper, ground
1/2 lb farmer cheese
1 cup creme fraiche
1/2 cup monterey jack cheese, grated
Directions:
Cut slit in side of peppers and remove seeds.
Set peppers aside.
Preheat oven to 350 degrees.
Melt butter in skillet.
Saute onion& garlic until onion is soft.
Add corn, salt& pepper.
Cook for 2 min.
Stuff peppers with corn mixture& one spoonful Farmer’s cheese.
Butter a baking dish large enough to hold peppers comfortably in a single layer.
Place peppers in dish with slit facing up.
Pour creme fraiche over.
Bake for 10 min.
Sprinkle with grated cheese.
Brown lightly under broiler.
Serve hot.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.