Chiles Stuffed with Corn and Cream
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
4 Tbsp. butter
1 medium white onion, finely chopped
2 cloves garlic, finely chopped
4 cups of corn kernels (if frozen measure before defrosting)
1-1/2 tsp. salt or to taste
1/3 cup water, if necessary
3 Tbsp. finely chopped epazote (optional)
12 small poblano chiles, charred, peeeled and cleaned
1/2 pound queso fresco or white farmer’s cheese, cut into thick slices
2 cups creme fraiche or sour cream
3 oz. mild cheddar, grated
Instructions:
Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry add the 1/3 cup of water)–10-15 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little.
Preheat the oven to 350F.
Clean the chiles carefully, leaving the top and stem intact. Stuff the chiles with the corn mixture. Put a slice of cheese in the center of the filling (the chiles should be fat but must close where they were slit open).
Place the chiles in one layer in a shallow oven-proof dish into which they will fit comfortably. Pour over the sour cream and bake until heated through well, then sprinkle with the grated cheese and continue to bake until cheese is melted.
Yields 6 servings.
Recipe from “Regional Mexican Cooking,” by Diane Kennedy.