Chiles Rellenos
(from mrshgr’s recipe box)
Prep time: 30 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Mexican
Ingredients
- 8 poblano chiles
- 1/2 cup chopped pumpkin seeds, almonds or walnuts
- 2 tbls olive oil, plus more for brushing chiles
- 1/2 cup fresh or thawed frozen corn kernels
- 1/2 cup chopped scallions
- 1/2 cup grated monterey jack cheese
- 1/2 cup chopped fresh cilantro or parsley
- Salt and black pepper
- Lime wedges, for serving
- Tomatillo or tomato salsa, for serving
Directions
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Prepare a grill or broiler; the heat should be medium high, and the rack about 4 inches from the heat. Cut a slit down the length of each poblano, to allow you to stuff them without tearing. Remove as many of the seeds as you can, leaving the stems intact.
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Put the pumpkin seeds in a dry skillet over medium heat. Toast, stirring or tossing frequently, until they are lightly browned and fragrant, 3 to 4 minutes; remove. Add the oil, and turn the heat to high. When it’s hot, add the corn, and cook, shaking the pan occasionally, until it’s nicely browned, about 5 minutes. Turn off the heat, and stir in the pumpkin seeds, scallions, cheese, cilantro and a sprinkling of salt and pepper.
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Carefully stuff the corn mixture into the poblanos; there should be a little more than 1/4 cup filling for each one. Brush each poblano with a little more oil, and grill or broil, turning as needed to cook them evenly, until they are soft and charred on all sides, 5 to 10 minutes total. Serve hot or at room temperature with the lime wedges and salsa.