Poblano Stuffed Cornbread Recipes

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
• Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
• Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
• Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
• Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

Steps:

• Start a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
• Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine the buttermilk, milk, egg, and melted butter. Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved. Fold in the cheese, poblanos, and corn.
• Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles. Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet. Top with a lid and place back in the spot adjacent to the coals. Using a metal shovel, place hot coals on top of the lid and cook for 25 to 30 minutes, or until the bread is golden and firm. Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly. Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes. Slice and serve warm.
• Conventional Cooking method:
• Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered.

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

Steps:

• Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.
• Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.
• Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.
• Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.

Steps:

• Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
• In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
• Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
• Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.