Baked Corn Stuffed Chiles Rellenos Recipes

BAKED CORN STUFFED CHILES RELLENOS

Steps:

• ADVANCE prep of the corn and peppers:.
• Preheat grill or broiler to high heat.
• Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
• Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
• Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
• Immediately pop the peppers into a large, clean paper bag and roll top to seal.
• Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
• Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
• (All of the steps up to this point can be done in advance if needed).
• Preheat oven to 400°F.
• Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
• Mix the 2 chopped peppers with the roasted corn.
• Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
• Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
• Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
• Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
• Stuff each pepper with the corn mixture.
• Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
• Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
• Spray the tops of the stuffed chilies well with nonstick spray.
• Bake for 20 minutes or until golden and the filling is hot.
• Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

CHILES STUFFED WITH CORN & CREMA

Steps:

• Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides. This will take a few minutes over an open flame and about 10 minutes in a skillet.
• Remove the chiles from the heat and seal in a plastic bag for 5 minutes. This will create steam and allow the skins to separate from the flesh. If you don't have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.
• Peel away the skins. Cut a slit down one side of each roasted and peeled poblano chile, starting just under the stem and going all the way down to the tip. Remove all the seeds and as much of the veins as you can, being careful not to rip the chile. Set aside.
• If you are using fresh corn, husk the corn, remove the silks, and slice the kernels from the cobs with a knife. Pour the oil into a large sauté pan set over medium-high heat. When the oil is hot, add the onion and garlic and sauté until the onion becomes translucent, about 2 minutes. Add the corn kernels, season with the salt and pepper, and continue cooking for 5 minutes, or until the corn begins to just turn a golden brown color. Set aside.
• Preheat the oven to 375°F.
• Stuff 1/2 cup of the sautéed corn mixture into a chile. Top the corn with 1/4 cup shredded cheese, 1 1/2 tablespoons crema, and another 1 1/2 tablespoons shredded cheese. The chile should be fat and full. Place the stuffed chile, slit side up, in a baking dish and repeat with the remaining chiles. (The size and shape of the baking dish is not important, as long as the chiles are placed in a single layer.) Arrange the chiles side by side in the dish; they can be touching, if needed. It's a good idea to select a dish that you would be happy taking to the table, as the chiles are best eaten straight from the oven.
• Bake for 10 minutes. Then broil for 5 minutes, or until the cheese turns golden brown and bubbly.
• Serve warm in the baking dish or transfer to a serving platter.
• INGREDIENTS
• Poblano Chiles
• There really is no substitute for the rich-tasting and slightly hot poblano chile. Resist using a bell pepper in its place because the flavor and color of the dish will not be the same.
• Frozen Corn
• If you are using frozen corn, measure the amount needed before defrosting.
• Mexican Crema
• Do not substitute sour cream for the crema in this recipe because sour cream tends to separate when baked. A suitable substitute would be crème fraîche.
• TECHNIQUE
• Removing Corn Kernels
• I find that the easiest way to do this is to work with the corn in a horizontal position and essentially slice four sides off of the ear of corn. You will need a large chef's knife. Place the corn on a cutting board lengthwise in front of you and position the tip of your knife blade on the top right side of the corn then slice off the entire right side. To help avoid cutting into the cob, place your blade one kernel in from the edge. Rotate the ear of corn clockwise and repeat with the remaining three sides.
• ADVANCE PREPARATION
• The chiles can be roasted a day in advance and kept covered in the refrigerator. The corn mixture also can be sautéed ahead of time. The chiles can be assembled a few hours in advance, but should be baked just before serving.

ROASTED CORN AND TURKEY CHILE RELLENO CASSEROLE

Steps:

• Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
• Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
• Combine the corn with the chopped cilantro and scallions; set aside.
• Preheat oven to 350 degrees Fahrenheit.
• In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
• In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
• To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
• Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
• Pour the egg white mixture over the top and sprinkle with the reserved cheese.
• Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
• Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.