Cooking Instructions:

Preheat your oven to 400°F (200°C). Begin by roasting the poblano peppers on a baking sheet until the skins are blistered and charred, about 20-25 minutes. Once roasted, remove from the oven, cover with a kitchen towel, and let them steam for about 10 minutes. This will make peeling easier.

While the peppers are steaming, heat a skillet over medium heat and sauté the diced onion until translucent. If you're using chorizo, add it to the skillet and cook until browned. Stir in the corn, cumin, chili powder, salt, and pepper. Once everything is well combined, remove from heat and mix in the shredded cheese.

Carefully peel the skin off the roasted poblano peppers and remove the seeds. Slice them open lengthwise to create a pocket for the filling. Stuff each pepper with the cheese mixture, pressing down gently to pack it in.

In a muffin tin, lightly grease the cups with cooking spray or oil. Cut the corn tortillas into circles that fit into the muffin cups and press them down to form a shell. Place one stuffed poblano in each tortilla cup.

Bake in the preheated oven for 15-20 minutes, or until the tortillas are crispy and the cheese is melted and bubbly. Remove from the oven and let them cool for a few minutes before carefully removing them from the muffin tin.

Extra Tips:

To enhance the flavors of your Chile Relleno Cups, consider adding fresh herbs such as cilantro or parsley to the filling. If you prefer a vegetarian version, omit the chorizo and increase the amount of cheese or add black beans for extra protein.

You can also experiment with different types of cheese for varied flavors. Serve with fresh salsa, guacamole, or a drizzle of sour cream for a delicious finishing touch!