Talley Farms Fresh Harvest

Dinner

Chiles Rellenos with Squash Blossoms and Corn *

By Brian Talley from his cookbook: OUR CALIFORNIA TABLE: Chiles rellenos are among my very favorite dishes. I use them as a yardstick by which to measure the overall quality of a restaurant. During a trip to Mexico City in spring 2016, I happened upon a restaurant that was holding a chile relleno festival during the month of March. The menu offered eight different versions, and I struggled to choose only one, which featured squash blossoms. Inspired by that dish, my version of the recipe also features squash blossoms, which add a subtle honeyed sweetness. Corn and summer squash make up the bulk of the filling, and the cheese and touch of sour cream add richness without being heavy. The slightly smoky and sweet roasted tomato sauce is a nice counterpoint.

Ingredients

Serves 4   Prep time: 1 hour
 
8 poblano peppers
1 teaspoon olive oil
4 medium-large ripe tomatoes
½ cup onion, chopped
2 cloves garlic, minced and divided
1 cup chicken broth
Kosher salt to taste
1 cup green onions, chopped, white and green parts separated
2 summer squash, chopped into fine cubes
2 ears corn
2 tablespoons sour cream
1 cup grated Manchego or other hard sheep’s-milk cheese
¼ cup cilantro, chopped
24 zucchini squash blossoms
 

Directions

Prepare a grill. Slice into poblanos with a vertical incision, gently removing the seed pod at the top, but leaving the stem attached. Coat the peppers with 1 teaspoon olive oil and roast until skins blacken, turning constantly for about 10 minutes. Place peppers in a covered pot and let them steam, then remove skin as gently as possible, maintaining integrity of the poblanos.
 Preheat oven to 400°F. Coarsely chop tomatoes, mix with onion and 1 clove garlic and roast in the oven for 20 minutes. Pulse in a food processor to create a chunky mixture, retaining all liquid. Place in a saucepan, and add chicken broth to thin the sauce. Bring to a simmer. Taste and correct seasoning with salt as needed. Set aside.
 Sauté white parts of green onions, remaining garlic, and squash until they soften and start to brown. Add corn, green parts of green onions, and salt, and cook for another minute. Remove to a bowl and fold in sour cream, cheese, and cilantro. Gently fold in squash blossoms as a final step. Stuff the poblanos with the squash mixture, then bake in the oven for 20 minutes, until heated through and the squash filling is noticeably bubbling. Serve each chile atop tomato sauce.
 
Wine pairing: This is great with the classic Austrian variety Grüner Veltliner but also works with Sauvignon Blanc. If you want red wine, try a lighter Pinot Noir. 
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