Baked Open-Faced Chile Rellenos
2016-09-29 14:07:29
Serves 8
So much easier to make than the coated and fried versions! They make a great small plate dish.
Ingredients
- 4 poblano chiles
- 2 ears of fresh corn
- 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
Instructions
- 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 and cut each pepper in half lengthwise.
- Preheat oven to 375°.
- To prepare the corn, microwave them fully intact together for 4 1/2 minutes on high. Cut them completely through at the thickest part of the ear on the root end. Using a towel or pot holder, hold the ear from the top end of husk and shake gently to release the ear completely clean of silk and husk. Use a sharp knife to cut the kernels off the corn cobs. (I do it by placing one end into the center of a bundt pan so that the kernels all fall into the pan)
- 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 chile's together. Top with the remaining cheese.
- Bake the chile's 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 broiler's vary.
- Serve immediately.
Adapted from Serious Eats
Adapted from Serious Eats
Delish-dish blog https://www.delish-dish.com/