Corn And Queso Fresco Poblano Peppers With Lime Crema

As Mexican cooking authority Diana Kennedy explains, the term "queso fresco" literally means fresh cheese. It's a salty cheese usually enjoyed crumbled on refried beans, in enchiladas, or stuffed in chiles like these. If you can't find a local queso fresco, ricotta salata or a French-style feta would do the same trick in this recipe.
By / Photography By Jennifer Bakos | June 28, 2016

Ingredients

For peppers
  • 4 large poblano peppers, skin on
  • 3 tablespoons olive oil, divided
  • 1 small white onion, chopped
  • 1 large clove garlic, grated
  • 2 medium tomatoes, peeled and chopped
  • 2 cups fresh uncooked corn
  • 2 cups crumbled queso fresco, divided
  • 1 cup cooked rice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Pinch ground cinnamon
  • Kosher salt
For the crema
  • 1 cup sour cream
  • ¼ cup chopped fresh cilantro, minced
  • Zest and juice of one medium lime
  • Kosher salt
  • Pinch of cayenne pepper

Preparation

Turn on the broiler to high. Rub the outside of each poblano pepper with oil. Place on a baking sheet and broil on high for 1-2 minutes per side until the skin is lightly blistered. Remove the peppers from the oven and let them cool for a few minutes. Peel away any blistered skin and use a paring knife to cut out the stem. Make a slit down one side of the pepper and scrape out the seeds. Set aside.

Preheat oven to 350.

Pour remaining olive oil in a large skillet over medium heat. When oil is hot, add onions and saute until translucent. Stir in garlic and cook for one minute. Add tomatoes. Cook for 5 minutes to soften a bit. Remove pan from the heat and stir in corn, 1½ cups cheese, rice, lime juice, oregano, cumin, cinnamon and salt to taste. Stuff each pepper (they will be heaped with filling) with ¼ of the filling. Sprinkle the remainder of the cheese over the top. (Peppers can sit overnight in this state.) Rub a bit of oil in the bottom of a baking dish, arrange stuffed peppers in it. Bake for 30 minutes until peppers are heated through.

To make crema, combine all of the ingredients in a blender and let sit at least 30 minutes but up to 24 hours.

Serve peppers warm with a drizzle of crema.

Ingredients

For peppers
  • 4 large poblano peppers, skin on
  • 3 tablespoons olive oil, divided
  • 1 small white onion, chopped
  • 1 large clove garlic, grated
  • 2 medium tomatoes, peeled and chopped
  • 2 cups fresh uncooked corn
  • 2 cups crumbled queso fresco, divided
  • 1 cup cooked rice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Pinch ground cinnamon
  • Kosher salt
For the crema
  • 1 cup sour cream
  • ¼ cup chopped fresh cilantro, minced
  • Zest and juice of one medium lime
  • Kosher salt
  • Pinch of cayenne pepper
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