GOAT CHEESE & CORN CHILI RELLENOS

Goat Cheese & Corn Chili Rellenos image

Provided by Daily Inspiration S

Time 50m

Number Of Ingredients 13

4 large plum tomatoes, seeded and diced
1 small red onion, diced and divided
3 Tbsp extra-virgin olive oil
2 garlic cloves, minced and divided
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
6 poblano peppers (or 8 anaheim peppers)
2 ears corn, husked
3/4 c goat cheese, crumbed (or feta)
1/2 c monterey jack cheese (or your choice of cheese)
1/2 c fresh cilantro, minced
fresh cilantro stems for garnish

Steps:

1. Combine tomatoes, 1/2 onion, 2 tbsp. oil, 1 clove garlic, vinegar, salt and black pepper in a medium bowl; let salsa stand 15 minutes.
2. Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in a large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
3. Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in a medium bowl; mix well. Carefully fill each pepper with cheese mixture - making cut in side of pepper, if necessary. Secure opening with wooden picks that have been previously soaked in hot water for 15 minutes to prevent burning). Brush peppers with remaining 1 tbsp. oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.