Corn-Stuffed Poblano Chiles

Name: Corn-Stuffed Poblano Chiles
Ingredients: 6 fresh poblano chiles; 8 ounces boneless, skinless chicken breast; 2 garlic cloves, lightly crushed; 5 small tomatillos (about 7 ounces), husks removed; 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish; 2 tablespoons fresh lime juice (from 1 to 2 limes); 1 3/4 teaspoons coarse salt; 1 tablespoon olive oil; 2 1/2 cups fresh corn kernels (from about 5 ears of corn); 2 ounces fresh goat cheese, crumbled; Freshly ground pepper, to taste

Corn-Stuffed Poblano Chiles was pinched from <a href="http://www.marthastewart.com/317641/corn-stuffed-poblano-chiles" target="_blank">www.marthastewart.com.</a>

"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, sauteed corn, and a green salsa spiked with lime...."

INGREDIENTS

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6 fresh poblano chiles

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8 ounces boneless, skinless chicken breast

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2 garlic cloves, lightly crushed

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5 small tomatillos (about 7 ounces), husks removed

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1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish

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2 tablespoons fresh lime juice (from 1 to 2 limes)

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1 3/4 teaspoons coarse salt

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1 tablespoon olive oil

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2 1/2 cups fresh corn kernels (from about 5 ears of corn)

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2 ounces fresh goat cheese, crumbled

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Freshly ground pepper, to taste

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