Chiles Rellenos with Corn, Mushrooms, and Tomatoes
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
8 fresh pasilla chiles
1 Tbsp vegetable oil
8 oz white mushrooms, sliced
2 Roma tomatoes, diced
Kernels cut from 2 ears of fresh corn
1/4 white onion, diced
Pinch of cinnamon
Salt and pepper
16 thin slices of jack cheese
4 egg whites
2 egg yolks
Put the chiles under a hot broiler and cook until the skin is blackened and blistered, turning every few minutes. Transfer to a bowl and cover with a dish towel for 15 minutes or until cool enough to handle.
Scrape off the skin, remove the stem and seeds, and cut each chile in half lengthwise. Press each half chile into a muffin tin cup and set aside.
Preheat the oven to 375.
Heat the oil in a wide skillet over medium high. Add the onions and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook another 5 minutes, then stir in the tomatoes, corn, cinnamon, salt, and pepper and cook for about 10 minutes or until the corn is tender.
Set the corn mixture aside to cool slightly. Whip the egg whites until they hold soft peaks. Gently beat the egg yoks, then fold into the whites. Stir half the egg mixture into the corn and mushroom filling. Spoon the filling into the chile-lined muffin tins, then top with a piece of cheese (torn into pieces to fit, if necessary).
Put a dollop of egg mixture on top of the cheese, then bake for about 15 minutes or until egg is cooked. Carefully remove from muffin tins to serve.