For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
Serve with red chile sauce.*
*Note: This recipe makes more sauce than you will use in one meal. Freeze it for another time you are making these chiles rellenos and you will be one step ahead.
Air Fryer Chile Rellenos https://twosleevers.com/air-fryer-chile-rellenos/