Quinotto with green chili, corn and goat cheese from Milk Street: The World in a Skillet (page 175) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth, and can use fresh or frozen corn.

  • Lsblackburn1 on July 08, 2025

    I used roasted Hatch chilies for this and 2 ears of corn. Nice easy summer meal.

  • SpatulaCity on February 26, 2025

    Very tasty. Grocery store had Anaheim peppers but no poblanos, so the flavor was less spicy and not as earthy. Would be great with chicken too!

  • southerncooker on September 05, 2022

    Very good I used fresh corn and poblano from my farm share. For the broth option I used vegetable broth. I know it would have been delicious with cilantro, but I was out so used Italian parsley. The lime juice squeeze on add end added a nice bright flavor.

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