chicken and poblano chili with a jack cheese corn cake
Enough said really. I harvested some of the poblano chili’s today since I’ve notice a couple of them dying on the bush. They aren’t as large and plump as the ones I’ve found in the markets but they’re sweet and skinny. I was worried that the mild & cool summer was causing them to rot on the vine, some of them developed brown/red blotches and fell of the plant if I just looked at them.
This is one of my poblano pepper plants, it sits about 3′ high and was full of chili’s until I picked it clean this morning.
As the chicken thighs were browning, I lightly tossed the chili’s with olive oil and salt and threw them in a 400 degree oven for about 15 minutes. I added half of a large onion, diced, along with salt, masa flour, dried jalepeno and chicken stock to the chicken. This was allowed to simmer for about 15 minutes.
While the stew was doing it’s thing, I got started on the corn cake. You can use a cornbread mix or masa, whichever you prefer. Which ever you use, add 2/3C whole corn, 2/3C jack cheese, 2T butter and don’t forget to season with salt. If I hadn’t used all the roasted poblanos and jalepenos in the stew, I would recommend adding some to your corn cake mixture. Top with extra cheese to taste and bake for 12-18 minutes in a 400 degree oven.
cheesy, delicious corn cake
Once the corn cake is baked and cooling, the stew should be about ready for the final additions. Along with the diced & roasted poblanos, one can of organic white beans and 1/2C of tomatillo salsa are added to the pot. Simmer for another 10-20 minutes or keep on a low flame until you’re ready to serve.
mmmmm, stew and cheesy corn cake.