i loved this recipe. these peppers were hotter than usual but the ingredients in the stuffing can hold up to the heat. hot, creamy, smokey and flavorful. a great side dish or appetizer. for an appetizer, picking smaller poblanos is better as some of the larger ones may be too big.
for this recipe, six large polblanos were used. you may need more smaller ones if larger ones are not available.
6-8 strips of good quality bacon
1/4 c carmelized onions *
1 ear of corn, grilled *
1 scallion, grilled *
1/2 c shredded mozzerella
1/4 cream cheese
1/4 mexican crema * (go ahead and use sour cream in lieu of if unavailable)
1/4 c cooked bacon
1/4 c chopped basil
wash and rinse poblano peppers. use a sharp paring knife and slice the top end off with the stem. once seperated, trim the top “lid” of it seeds and remove the seeds from within the pepper.
grill and char the corn and green onion. once cooked thru, remove from heat and let cool to room temperature. cut the corn off the kernal and slice the green onion. in the meantime, carmalize the onions *.
*in a sauce pan over medium heat, add olive oil. once heated, add the thinly sliced onions and sautee for roughly 20 minutes, stirring occasionaly. season with salt and pepper. once the onions have reduced and started to brown, add basalmic vinegar and 1 tbs of freshly chopped thyme. stir to combine. continue to cook another 5-10 minutes. Remove from heat.
mix together the onion, corn, shredded mozzerella, cream cheese, mexican crema, chopped bacon, and basil. season with salt and pepper. stuff the peppers with the mixture and place the caps back on. wrap the pepper with bacon. depending on pepper slice, you may need more than one slice of bacon. toothpicks will help keeping the caps on and bacon around so use liberally if you feel the need to do so.
place the pepper on the grill for about 20 minutes. i like the bacon to be crispy so if you need to, place the peppers under a broiler for roughly 5 minutes to create your crisp of choice.
peppers vary. my peppers were especially hot this weekend. the creaminess of the stuffing so helps the heat of the pepper. enjoy. these were delish!