This hearty Southwestern-inspired dish combines roasted poblano chiles with a creamy corn tamale-style filling made from cornmeal, cheese, peppers, and cilantro. The stuffed peppers are baked until tender, then topped with a rich sauce of green chiles, onions, cheese, and light cream before being served alongside Spanish rice. Recipes like this became especially popular in American home kitchens during the 1970s and 1980s, when Tex-Mex flavors and casserole-style meals were embraced for easy entertaining and comforting family dinners. The combination of smoky poblano peppers, creamy cheese, and savory corn filling gives this recipe its signature cozy flavor while still feeling colorful and vibrant.
Ingredients
Corn Tamale Filling
- ¾ cup cornmeal
- ½ cup milk
- 6 tbsp butter (divided)
- 1 cup fresh corn kernels (or frozen )
- ½ cup red bell pepper (chopped )
- 1 fresh jalapeño (stemmed, seeded, and chopped)
- 1 ½ cups Jack cheese (shredded )
- ⅓ cup fresh cilantro (chopped )
- salt (to taste)
- pepper (to taste)
Peppers & Sauce
- 8 fresh poblano chiles (about 2 lbs total)
- ¾ cup chopped onion
- 4 oz green chiles (1 can, chopped)
- ½ cup light cream
For Serving
- prepared Spanish rice
Instructions
Step 1: Cook the Cornmeal Filling
- In a 2- to 3-quart saucepan over medium-high heat, combine cornmeal, 1 ½ cups water, milk, 3 tbsp butter, corn kernels, red bell pepper, and jalapeño.
- Cook while stirring until the mixture bubbles and the cornmeal no longer feels gritty, about 5 minutes.
Step 2: Add Cheese and Cilantro
- Stir in ¾ cup shredded Jack cheese and the cilantro.
- Let the mixture cool slightly until comfortable to handle.
- Season with salt and pepper to taste.
Step 3: Prepare the Poblanos
- Cut tops crosswise off the poblano peppers about ½ inch below the stems.
- Remove and discard the seeds and inner ribs carefully.
- Fill each chile with the cornmeal mixture, pressing gently to fill completely.
- Replace the tops and secure with toothpicks.
Step 4: Bake the Stuffed Peppers
- Lay the peppers on their sides in a shallow 10×15-inch casserole dish.
- Cover tightly with foil.
- Bake at 375°F until the chiles are tender when pierced, about 40 to 45 minutes.
Step 5: Prepare the Spanish Rice
- Prepare Spanish rice according to package or preferred recipe directions and keep warm.
Step 6: Make the Creamy Chile Sauce
- In a 1- to 2-quart saucepan over medium heat, cook the onion in the remaining 3 tbsp butter until soft, about 8 to 10 minutes.
- Add canned green chiles, remaining ½ cup corn kernels, remaining ¾ cup cheese, and light cream.
- Stir until the cheese melts, about 1 to 2 minutes.
Step 7: Finish the Dish
- Remove toothpicks from the baked peppers.
- Spoon the creamy chile sauce over the peppers.
- Season with additional salt and pepper if desired.
Step 8: Serve
- Serve hot with Spanish rice.
Tips
- Substitute Monterey Jack with pepper jack for extra spice.
- Add cooked shredded chicken for a heartier main dish.
- Roast the poblanos before stuffing for a smokier flavor.
- Use frozen fire-roasted corn for added sweetness.
- Replace light cream with half-and-half for a lighter sauce.
- Serve with salsa verde or pico de gallo for freshness.
- Add black beans to the filling for more protein and texture.
- Use Anaheim peppers if poblanos are unavailable.
- Prepare the filling a day ahead to save time.
Nutrition
Calories: 520kcalCarbohydrates: 36gProtein: 18gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 85mgSodium: 540mgPotassium: 620mgFiber: 6gSugar: 7gVitamin A: 2200IUVitamin C: 155mgCalcium: 340mgIron: 3mg
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