- 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
- 1 cup sour cream
- ¼ cup chopped fresh cilantro, minced
- Zest and juice of one medium lime
- Kosher salt
- Pinch of cayenne pepper
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.