Chicken and Corn Stuffed Poblano Chiles (Mexican)

First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness — poached chicken, nips of goat cheese, sautéed corn, and a green salsa spiked with lime.

6 fresh poblano chiles
8 oz chicken breast, bonelss, skinless
2 cloves garlic, lightly crushed
5 small tomatillos (7 oz), husks removed
¼ cup fresh cilantro, coarsely chopped
2 Tbsp. lime juice, freshly squeezed (1-2 limes)
1¾ tsp. coarse sea salt
1 Tbsp. olive oil
2½ cups corn kernels (5 ears)
2 oz goat cheese, crumbled
pepper, freshly cracked

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, 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 ½” pieces, and cover.

Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and purée tomatillos and garlic in a blender. Add cilantro, lime juice, and 1½ tsp. sea salt, and purée. Spread half the sauce in a 9x13” baking dish.

Preheat oven to 375°F.

Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound ½ cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining ¼ tsp. sea salt.

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

Makes 6 servings.