This recipe is originally from Luis Galvez’s family, natives of the state of Durango, Mexico. (Galvez is the chef at Blue Bonnet restaurant: 457 S. Broadway, 303-778-0147, .) This entire recipe can be sourced from Colorado products, and using Olathe corn really makes it sweet. Serves 6.
Ingredients
8 green poblano peppers
1 red bell pepper
1 large yellow onion
2 cups sour cream
2 cups sweet corn kernels, steamed or sauteed
1 cup shredded cheddar cheese
1 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon olive oil
Cooked beef, chicken or fish, if desired
Directions
Roast the poblanos and red bell pepper in the oven directly on the rack at 350 degrees for about 10 minutes, until the skins on the vegetables turn black. This can also be done over an open flame, such as on a grill.
Wear gloves with this step to avoid getting any spice into your eyes: Remove the charred skins of the vegetables, rubbing to enhance the flavors. Make one lengthwise cut into all the poblano peppers, and remove the vein with all the seeds, along with the stem and the top.
Place 6 of the poblanos on a baking sheet with their slits facing on the side for easy stuffing. Cut the remaining 2 poblanos and 1 red bell pepper into thin strips.
Cut the onion into strips and saute in a medium-sized pot with olive oil until translucent. Add the poblano and red bell pepper strips along with the 2 cups cooked corn, 2 cups sour cream, 1 teaspoon salt, 2 teaspoons black pepper and cook on stove in pot for 8 to 10 minutes.
Remove mixture from heat and stuff into the slits of the poblano peppers. Add beef, chicken or fish, if desired, to the stuffing. Luis adds, “If it doesn’t look messy, it’s not good! The messier the better!”
Layer the poblanos with a few sprinkles of cheese on each one and pop back in the oven at 350 degrees until the cheese on top melts. Garnish with more sour cream if desired.
