Dinner
Baked Open-Faced Chile Rellenos
Ingredients
- 4 poblano chiles
- 1 cup corn kernels, fresh or frozen
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- Kosher salt and freshly ground pepper
- 1 1/2 cups shredded Mexican blend cheese
- 4 tablespoons Mexican crema
- toothpicks for stuffing
Directions
- Using either a kitchen torch or the broiler (on high), blacken the poblano peppers until black on all sides. Place them in a sealed plastic bag or glass bowl with cellophane to cover and let sit for 5-10 minutes. When cool enough to handle, remove the skins, stem and seeds and cut each pepper in half lengthwise.
- Preheat oven to 375°. Heat olive oil in a skillet on medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic and cook for 30 seconds. Then add the corn kernels and cook for an additional 3 minutes. Salt and pepper to taste.
- Place your chile halves on a parchment covered baking sheet with the insides facing up. Layer each chile with a scant 1/4 cup of the corn mixture, 1/8 cup of shredded cheese and 1/2 tablespoon of the crema. Use toothpicks to pull up the sides and hold the chiles together. Top with the remaining cheese.
- Bake the chiles in the oven for 10 minutes and then turn the broiler on to toast the tops for about 2-3 minutes until golden. Watch them closely as broilers vary. Serve immediately.
- * Wine Pairing: Pairs beautifully with either Talley Vineyards Estate Pinot Noir or Estate Chardonnay
Source: Kathleen Snyder at Delish-Dish.com