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Chile Rellenos
The chile relleno is a dish of Mexican cuisine consisting of a roasted fresh New Mexico green or poblano chile pepper stuffed with a melting cheese, such as queso and/or picadillo meat made up of diced pork, raisins, and nuts, covered in an egg batter, and fried. It is often served in a tomato sauce. The type of sauce varies widely. This dish has been adapted throughout the Southwest.
Chile Rellenos Recipe:
1/4 cup butter
1 1/4 cups finely chopped onions
4 cloves garlic, minced
2 cups frozen corn kernels
salt & freshly ground black pepper
1 bunch fresh cilantro, stemmed and chopped
8 mild hatch chiles or Poblano chiles, seeded and deveined,stems trimmed but left intact
8 ounces queso fresco, cut into ¾ x ¾ x 4 inch
2 cups sour cream or creme fraiche
2 cups shredded sharp cheddar cheese
Directions:
1. Preheat oven to 350 degrees F.
2. Spray a 9"x13" baking dish with nonstick spray.
3. Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
4. Add corn and salt and pepper to taste, and continue to saute until corn is done.
5. Add cilantro, adjust seasoning, and set aside to cool.
6. Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
7. Remove chiles from water, drain well, and wipe dry inside and out.
8. Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
9. Place stuffed chiles in prepared baking dish, open side up.
10. Stir sour cream and pour over chiles, and bake until well heated through, about 20 minutes.
11. Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
Serve with Mexican rice, refried beans, and hot corn tortillas.
Yield: 4 servings