Fresh corn, fresh poblano pepper, cream cheese, bacon...... swoon! One of my favorite appetizers is the bacon wrapped, cream cheese filled jalapeno. My friend who thinks she can't cook, but she can, claimed this recipe and brought it to a New Years Eve Party. The peppers were gone in minutes. I took the basics of that recipe and made it into a yummy side dish. I served it with flank steak and another friend (that would be amy) brought a yummy salad and it was a smashing meal. We had a yummy bottle of red wine, lots of conversation and a full bellies all the way around. Fun.
stuffed poblano peppers by ann west
6-8 poblano peppers - these are my favorite but I think hatch or Anaheim would work well too.
1 block of cream cheese - I think you could substitute ricotta if you want a lower fat recipe
1/2 cup other sharp cheese - pepper jack, sharp cheddar what ever you like
4 cups corn - I used a bag of frozen corn and I also like to grill 2 pieces of corn on the cob.
I love the smoky taste of grilled corn.
1 small onion - sliced
chives or green onion - either work for me
cilantro - optional but good
salt & pepper
6-8 slices of bacon - I truly prefer the apple smoked, it is just so good.
Preheat oven to 375 degrees. Cut a slit in the peppers and core. Slice your onion. Rub both the peppers and onion with some olive oil and roast for 10 minutes. (Grill your corn if you are adding this and cut it from the cob.) Let cool. Mix the cream cheese, cheese, and corn. Chop those onions and toss those in too. Mix in all the spices. Stuff the cream cheese mixture into the peppers and wrap a piece of bacon around each pepper. Place back on the pan and bake for another 25 min or so until the bacon looks done. This is also a great dish to serve when you have a vegetarian over because it is substantial and can serve as their main dish. I hope you enjoy!