Smoky Chayote and Corn Stuffed Poblanos with Chipotle Red Sauce

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Preheat oven to 400°F (200°C). Place the poblano peppers directly on the oven rack or a baking sheet. Roast for 20-25 minutes, turning occasionally, until the skins are blackened and blistered. This step will make it easier to peel the peppers and provide a smoky flavor.

   ~25 min

   Tip: Broiling the peppers works too, but watch them closely to prevent burning.
2. 2

   Remove the roasted peppers from the oven and immediately place them in a bowl covered with plastic wrap or a paper bag. Let them steam for 10-15 minutes. The steam will loosen the skins, making them easier to peel off. Don't skip this step, as it is crucial for easy peeling.

   ~15 min

   Tip: Handle the peppers carefully as they will be hot.
3. 3

   Once cooled slightly, peel the skins off the peppers. Make a slit down the length of each pepper, carefully remove the seeds and membranes, leaving the stem intact. Be gentle to avoid tearing the peppers. The goal is to create a pocket for the filling.

   ~10 min

   Tip: Rinsing the peppers under cold water can help remove stubborn skins and seeds.
4. 4

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning and ensure even cooking. The onions should become translucent and fragrant.

   ~5 min

   Tip: If the onions start to brown too quickly, reduce the heat slightly.
5. 5

   Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly to ensure even cooking.

   ~1 min

   Tip: Freshly minced garlic is best for flavor.
6. 6

   Add the diced chayote squash and corn kernels to the skillet. Cook for 8-10 minutes, until the chayote is slightly tender. Stir occasionally to ensure even cooking. The chayote should still have a slight crunch.

   ~10 min

   Tip: If using frozen corn, make sure to thaw it before adding it to the skillet.
7. 7

   Remove the skillet from the heat and stir in the chopped cilantro and half of the shredded cheese. Season with salt and pepper to taste. This mixture will be the filling for the peppers.

   ~3 min

   Tip: Taste the filling and adjust the seasoning as needed.
8. 8

   Carefully stuff each poblano pepper with the chayote and corn mixture. Be generous with the filling, but avoid overstuffing the peppers. You want to ensure they can still sit upright.

   ~5 min

9. 9

   In a blender or food processor, combine the canned crushed tomatoes, chopped chipotle peppers in adobo sauce, and adobo sauce. Blend until smooth. This will create the smoky red sauce.

   ~5 min

   Tip: Adjust the amount of chipotle peppers to your spice preference.
10. 10

    Pour the chipotle tomato sauce into a baking dish. Arrange the stuffed poblano peppers on top of the sauce. Make sure the peppers are nestled in the sauce but not completely submerged.

    ~2 min

11. 11

    Sprinkle the remaining shredded cheese over the stuffed peppers. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The cheese should be golden brown and slightly crispy.

    ~20 min

12. 12

    Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro, if desired. Serve warm and enjoy the delicious flavors of this unique dish.

    ~2 min

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts