Categories: Mexican

Ingredients

• 8 poblano chiles
• 1/2 cup chopped pumpkin seeds, almonds or walnuts
• 2 tbls olive oil, plus more for brushing chiles
• 1/2 cup fresh or thawed frozen corn kernels
• 1/2 cup chopped scallions
• 1/2 cup grated monterey jack cheese
• 1/2 cup chopped fresh cilantro or parsley
• Salt and black pepper
• Lime wedges, for serving
• Tomatillo or tomato salsa, for serving

Directions

1. Prepare a grill or broiler; the heat should be medium high, and the rack about 4 inches from the heat. Cut a slit down the length of each poblano, to allow you to stuff them without tearing. Remove as many of the seeds as you can, leaving the stems intact.

2. Put the pumpkin seeds in a dry skillet over medium heat. Toast, stirring or tossing frequently, until they are lightly browned and fragrant, 3 to 4 minutes; remove. Add the oil, and turn the heat to high. When it’s hot, add the corn, and cook, shaking the pan occasionally, until it’s nicely browned, about 5 minutes. Turn off the heat, and stir in the pumpkin seeds, scallions, cheese, cilantro and a sprinkling of salt and pepper.

3. Carefully stuff the corn mixture into the poblanos; there should be a little more than 1/4 cup filling for each one. Brush each poblano with a little more oil, and grill or broil, turning as needed to cook them evenly, until they are soft and charred on all sides, 5 to 10 minutes total. Serve hot or at room temperature with the lime wedges and salsa.

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