Corn-Stuffed Poblano Peppers Recipe

Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes.

When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.

Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, for about 15 minutes.

Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into half-inch pieces, and cover.

Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender for about 5 minutes. Drain, and puree tomatillos and garlic in a blender.

Add cilantro, lime juice, and salt, and puree. Spread half the sauce in a 9×13-inch baking dish.

Preheat oven to 375 degrees F. Heat oil in a skillet over medium heat. Add corn, and cook until tender.

Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound half a cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with salt.

Cover, and bake for about 25 minutes, until heated through. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.