Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Place 4 large poblano peppers over an open flame or under a broiler, turning occasionally, until skins are charred and blistered, about 8-10 minutes.

2. 2

   Transfer the charred poblano peppers to a bowl and cover tightly with 1 piece of plastic wrap, letting them steam for 15 minutes to loosen the skins.

3. 3

   Rinse 1 preserved lemon to remove excess salt, then finely mince half of the lemon rind, discarding the pulp and seeds.

4. 4

   In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat, then sauté 0.5 cup finely diced white onion and 2 cloves minced garlic until softened, about 3 minutes.

5. 5

   Add 1.5 cups corn kernels and 1 cup crumbled Cotija cheese to the skillet, stirring well, and in a separate bowl, combine 0.5 cup masa harina with 0.5 cup warm chicken broth, 0.25 teaspoon salt, and 1 pinch black pepper.

6. 6

   Peel and deseed the roasted poblano peppers, making a slit down one side of each pepper, then carefully stuff each pepper with the corn, cheese, and masa mixture.

7. 7

   Place the stuffed poblano peppers on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or gently pan-fry in 1 tablespoon of vegetable oil until warmed through and lightly golden.

8. 8

   Whisk together 0.5 cup Mexican crema, 1 tablespoon fresh lime juice, and the remaining 1 teaspoon of finely minced preserved lemon rind, then drizzle over the hot rellenos and garnish with 2 tablespoons chopped fresh cilantro.