Serves 6 people

Ingredients

For the Peppers

6 large fresh poblano chile peppers

For the Stuffing

1 pound yellow corn, fresh off the cob
4 tablespoons virgin olive oil
½ medium onion, finely chopped
8 ounces goat cheese
2 tablespoons chopped cilantro
2 large garlic cloves, minced
1 pound medium shrimp, raw, peeled and deveined

For the Sauce

½ cup virgin olive oil
1 medium onion, sliced
2 large garlic cloves, whole
1 pound tomatoes, fresh, cut in halves or fourths
¼ cup capers, drained
1 cup water
1 cup sour cream, thinned out with a little milk
2 tablespoons cilantro leaves, whole

Special Equipment

blender
hotel pan

Instructions

For the Chiles

Roast the chile peppers directly over a gas burner or on the grill, turning each chile until it is charred all over. Place the chiles in a large bowl, cover tightly with plastic wrap, and allow them to sweat for 10-15 minutes. This loosens the skin.
Using your finger, peel the skin off of the peppers. Discard skin. Rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the other side. Carefully remove the seed sack, the veins and any loose seeds, and discard them. Set peppers aside.

For the Stuffing

In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until transparent. Add shrimp and cook until pink. Lower heat, add corn and simmer 5 minutes, or until heated through. Remove from heat and cool down. Once cool, add in the goat cheese and cilantro.
Carefully stuff each chile with ½ cup of the filling. Be careful not to overstuff the chiles.

For the Sauce

In separate saucepan, heat olive oil over medium heat and sauté onion until transparent. In food processor or blender, add garlic, tomatoes, half of the capers, and water. Process until blended but not completely smooth.
Add mixture to the sautéed onion. Bring to a boil and simmer over low heat for 10 minutes. In a separate bowl, mix the sour cream and remaining capers.

To Serve

Lay chiles on serving dish. Spoon sauce over chiles, drizzle sour cream mixture over sauce, sprinkle with cilantro leaves, and serve.