Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 large or 3 medium -coriander)
-poblano (ancho) chiles - 2 oz Sharp Cheddar cheese,
Halved lengthwise and -shredded (3/4 cup)
-seeded 1 ea Fresh jalapeno pepper -
3/4 c Fresh or frozen corn -seeded and minced
-kernesl - thawed if frozen 1 tb Dried bread crumbs
1/4 c Chopped red onion 1/2 ts Salt
1/4 c Chopped celery Freshly ground black
1/4 c Chopped red bell pepper -pepper, to taste
2 tb Chopped cilantro (fresh Sour cream or creme fraiche

1. Preheat the oven to 375F. Oil a baking sheet. 2. Arrange the
pepper halves on the baking sheet. 3. Combine all the remaining
ingredients except the sour cream in a mixing bowl, and toss
thoroughly. Fill the pepper halves with this mixture. 4. Bake until
the peppers are tender and the filling is heated through, 30 minutes.
5. Serve immediately, topped with a dollop of sour cream.

4 portions.

Author's note: These are hot! All the flavors and colors of the
Southwest are mingled in these chiles, which we temper with cooling
sour cream.

Recipe from Michelle M. Bass. Source: The New Basics Cookbook

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 05-09-95

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