This fresh twist on chiles rellenos the classic Mexican dish of poblano peppers stuffed with cheese, then batter-dipped and fried features a grilled-vegetable and Mexican cheese filling. The peppers are grilled and served with a kicky chorizo gravy. Oaxaca (wuh-HAH-kuh) cheese is a mild melting cheese similar to Monterey Jack. Look for it at Mexican markets.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 21 Minutes
- 1 pound tomatoes, coarsely chopped
- ½ cup chopped onion (1 medium)
- ½ cup water
- 2 cloves garlic, minced
- 6 ounces uncooked bulk chorizo sausage
- 2 tablespoons all-purpose flour
- ¼cup whipping cream
- 2 ears fresh sweet corn
- 4 fresh poblano peppers
- 1 small zucchini, quartered lengthwise
- 1 cup shredded Oaxaca cheese or Monterey Jack cheese (4 ounces)
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- Nonstick cooking spray
- Sour cream (optional)
- For tomato sauce, in a large skillet combine tomatoes, onion, the water, and garlic. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until onions are tender. Remove skillet from heat; cool slightly. Transfer half of the mixture to a food processor or blender. Cover and process or blend until nearly smooth; pour into a bowl. Repeat with remaining tomato mixture. Press through a fine-mesh sieve. Discard seeds and solids. Set tomato sauce aside.
- For chorizo gravy, in the same skillet cook chorizo over medium heat for 5 to 7 minutes or until browned, stirring to break up meat as it cooks. Drain off fat. Stir flour into sausage. Add whipping cream and the tomato sauce. Cook and stir until thickened and bubbly. Cook for 1 minute more. Remove skillet from heat.
- Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse.
- For a charcoal or gas grill, place corn, peppers, and zucchini on the rack of a covered grill directly over medium heat. Grill for 10 minutes or until peppers are charred and corn and zucchini are tender, turning occasionally. Place peppers in a bowl; cover and let stand for 10 minutes.
- For stuffing, cut corn kernels from cobs; place kernels in a large bowl. Cut zucchini into pieces the size of corn kernels. Add zucchini to corn. Stir in half the cheese, the cumin, and salt; set aside.
- Peel skins away from peppers. Discard skins. Cut a lengthwise slit in each pepper. Remove ribs and seeds, leaving stems intact. Spoon stuffing into peppers. Coat a 9×9×2-inch disposable foil pan with cooking spray. Place peppers in pan; sprinkle with the remaining cheese. Place pan on grill rack over medium heat. Cover and grill for 5 to 10 minutes or until filling is heated through and cheese is melted.
- To serve, divide chorizo gravy among 4 plates. Place a stuffed poblano pepper on each. If desired, top with sour cream.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.