STUFFED GREEN CHILI'S

Stuffed Green Chili's image

Provided by Martha Robbins

Time 1h5m

Number Of Ingredients 13

6 large big jim green chili's
6 large ears of corn, cut off the cob
2 Tbsp canola oil
1 medium onion, diced
1 small fresh jalopeno pepper, seeded and diced
2 large garlic cloves, minced
1 can(s) 15oz diced fire roastd tomatoes, drained well
1 1/2 tsp cumin
1/2 tsp mexican oregano
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
2 Tbsp fresh lime juice
1 - 1 1/2 c monterey jack cheese, shredded

Steps:

1. On a grill or under a broiler, char the green peppers til bubbled all over then put in a large bowl and cover with plastic, let them steam for a few minutes til the skins come off easily. Peel them and then slit one side and scoop out the seeds. Set aside.
2. Heat the oil in a large skillet over high heat. When the oil starts to ripple add the corn, onion and jalopeno. Toss til veggies start to char on the edges (about 4-5 minutes). Reduce the heat to med and then add the garlic, tomatoes, and dry seasonings. Cook 2 more minutes then turn off the heat and sprinkle lime juice over the veggies.
3. Place the green chili's in a baking dish and stuff each with as much veggie mix as they will hold. (mound whatever is left on top) Top each pepper with about 1/4 cup each of the cheese.
4. Place under broiler til cheese is melted and slightly charred. Serve with your favorite rice.