Stuffed jalapenos with a roasted poblano and corn soup

Soup will fix anything that ails ya! The crunch echoes in your ears when you bite into these cornmeal chillies!

Saute' one medium onion( small dice) with 2 teaspoons of chopped garlic, 1/4 c chopped red bell pepper and one tablespoon of olive oil until caramelized. Roast 2 poblanos with a pinch of kosher salt and a tablespoon of olive oil in the oven, until skins are blistered. Peel off the blackened skin, remove vein and seeds and set aside. Cut kernels of 3 ears of corn off the cob and add to onions and saute' further until corn is tender or you can use corn in the can. Blend a small can of creamed corn and add to this mixture as well.( this will thicken soup). Season with kosher salt to taste and then add about 1 cup of water or chicken stock and simmer for another 10 mins. Add the roasted poblanos and a bit of chopped cilantro and cook for another 10 mins. If you think the soup is too thick, then just add some more water.

I took the whole green chillies ( jalapenos) in the can and stuffed them with a sauteed mixture of panko, garlic, chopped red bell peppers, green onions.and chopped cilantro. Cool this panko mixture, add grated pepper jack and then stuff the chillies and close with tooth picks. Dust with some potato starch or flour, dip in beaten egg and then roll into corn meal or panko and shallow fry. These chillies would serve as the "croutons."

Garnish with chopped fresh tomato and a sprinkling of kosher salt.

For a gluten-free version: Use gluten-free breadcrumbs or crushed cornflakes instead of panko.

Nazarina.