Chiles Rellenos de Elote

Number of Servings: 4

Ingredients

4 poblano peppers (substitutes: Anaheim peppers)

Blister the peppers on a grill or under the broiler. Instead of sweating them in a paper bag, shock them in ice water. They'll peel nicely and maintain a better firmness for filling. Leave the stems on.

Filling
2 ears of corn
1 medium onion, diced
1 teaspoon garlic, minced
3-4 Roma tomatoes, chopped
4 ounces Asadero cheese, in small strips (substitutions: Monterey Jack)
approx. 4-5 stems cilantro leaves, chopped
1/2 teaspoon pepper (or to taste)
salt to taste
oil to saute onion and garlic

Instructions for Filling
Saute chopped onion and garlic in oil until transparent.
Add chopped tomatoes, pepper, and salt; heat thoroughly.
Place in large bowl; stir in shredded cheese and cilantro.
Carefully cut a full slit in each skinned pepper - remove seeds and membranes - and add filling.

Cheese Sauce (cut this in half if you just want to "top off" the peppers)
4 tablespoons butter
2 tablespoons all-purpose flour
1 3/4 cups milk
8 ounces Asadero cheese, slivers or small cubes

Instructions for Cheese Sauce
Melt butter and gradually add in flour, stirring constantly to make a roux.
Add milk, stirring in slowly and keep it simmering; let it thicken.
Add cheese and stir to melt.

Preheat oven to 350 degrees. Place peppers in a casserole dish and cover with cheese sauce. Bake for about 45-60 minutes. Note: You can stuff peppers ahead of time and refrigerate. Bring to room temperature while preparing sauce and then bake.

Recipe courtesy of Hispanic Kitchen member Cindy Kennedy


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