Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau

Name: Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 cup chopped cilantro; 1/2-1 fresh jalapenos or 1/2-1 serrano chili; 3/4 cup creme fraiche (crema preferred) or 3/4 cup sour cream (crema preferred); 1/8 teaspoon salt; 8 ounces chihuahua cheese, grated (or Muenster); 6 ounces fresh goat cheese (or a combination) or 6 ounces cream cheese, softened (or a combination); 1/2 cup corn kernel (fresh or thawed frozen); 1/4 cup pine nuts, toasted in dry skillet; 2 tablespoons minced onions; 1/2 teaspoon minced fresh epazote (optional); 8 poblano chiles; vegetable oil cooking spray; chopped tomato (optional)

Submitted by zeldaz51

"From New Mexico Magazine, June 2013. Vegetarian Southwest grilling. Make sure you get fat chiles, preferably poblanos, as fat ones are easier to stuff."

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photo by Shellie O.

Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

Cilantro Sauce
³⁄₄ cup chopped cilantro
¹⁄₂ - 1 fresh jalapenos or 1/2-1 serrano chili
³⁄₄ 3/4 cup creme fraiche (crema preferred) or 3/4 cup sour cream (crema preferred)
¹⁄₈ teaspoon salt
Cheese Filling
8 ounces chihuahua cheese, grated (or Muenster)
6 ounces fresh goat cheese (or a combination) or 6 ounces cream cheese, softened (or a combination)
¹⁄₂ cup corn kernel (fresh or thawed frozen)
¹⁄₄ cup pine nuts, toasted in dry skillet
2 tablespoons minced onions
¹⁄₂ teaspoon minced fresh epazote (optional)
8 poblano chiles
vegetable oil cooking spray
chopped tomato (optional)

directions

Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro’s vibrancy begins to fade.).
Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don’t remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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