Chiles Rellenos with Chipotle-Corn Sauce - xpst

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Chiles Rellenos with Chipotle-Corn Sauce

 

Recipe By : Jennifer Trainer Thompson, Jump Up and Kiss Me

Serving Size : 6 Preparation Time :0:00

Categories : Cookbook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head garlic -- plus 2 cloves more

garlic

12 Anaheim chiles -- or poblano chiles

1 cup Cheddar cheese -- grated

1 cup Monterey jack cheese -- grated

1/2 cup queso cotija -- or queso fresco,

(or substitute low-fat ricotta cheese)

1 bunch fresh cilantro -- chopped

8 ounces black beans -- rinsed and drained

1/2 cup raw pumpkin seeds -- or pine nuts

6 scallions -- chopped

3 tablespoons chipotle chiles in adoble sauce -- pureed

2 teaspoons ground cumin

3 teaspoons ground coriander

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon salt

2 cups fresh corn -- or canned, roasted

in a dry skillet or broiled until caramel

colored

1 cup heavy cream

1 pint sour cream

* Fresh cilantro leaves -- for garnish

 

Roast the garlic.

To prepare the chiles, lay them flat on a baking sheet and place under the

broiler, turning occasionally, until blistered all over. When the chiles

are blistered, remove them from the broiler and cover them with a clean

towel. After 20 minutes, the skin will separate from the flesh. To peel the

chiles, have a bowl of water ready to dip your fingers into, and very

carefully pull the skin away from the flesh. Remove the seeds by making a

small slit toward the stem end of the chile with a paring knife and

reaching in gently with your fingers to remove them. Dip your fingers in

the bowl of water to help remove seeds from your fingers. (It's not

necessary to remove every last seed.) When the roasted garlic is cool,

squeeze out the cloves and set aside.

 

To prepare the stuffing, preheat the oven to 325. In a bowl, combine the

cheeses, cilantro, black beans, pumpkin seeds, scallions, 1 tablespoon of

the chipotle puree, and the spices. Stuff each chile and arrange in a

lightly oiled baking dish. Bake 20 minutes, or until filling is completely hot.

 

While the chiles are baking, make the sauce in a blender by pureeing the

corn with the heavy cream, roasted garlic cloves, and the remaining 2

tablespoons of chipotle puree. Transfer to a saute' pan or skillet and heat

through. Place the sour cream in a bowl and whisk or stir to a creamy

consistency.

 

To serve the rellenos, place a small amount of sauce on each plate and lay

a chile in the middle of the sauce. With a teaspoon, drop a small dot of

sour cream to each side of the chile. Place a cilantro leaf on each of the

dots of sour cream for a lovely presentation.

 

There are almost as many versions of chiles rellenos as there are tomato

sauces in an Italian household. In New Mexico, the stuffed chiles are

typically fried in a simple egg mixture. In Colorado, they are

batter-fried. In certain regions of Mexico, the chiles are baked instead of

fried and smothered in a walnut sauce. This recipe is closest to the latter

in that the chiles are stuffed, baked, and served on a cream sauce of

roasted corn and smoky chipotle chiles. The black beans and pumpkin seeds

in the stuffing create a rich texture. This makes a colorful appetizer for

12, or serve it as an entree with a salad of brown rice, peas, and chopped

scallions, followed by a green lettuce salad topped with fresh tomatoes.

 

Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

 

MC formatted by Brenda Adams <adamsfmle; posted to

Veg-Recipes & Rec Cafe 5/99.

 

 

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