Early fall is the peak season for fresh chiles and our
farmer's market has been overflowing with hard-to-find varieties like hatch,
yellow wax, and red jalapenos. There's a stall at the market that's only open
for a month during this time and sells roasted chiles that they char to-order in
their huge outdoor grill. I picked up a bag of roasted poblanos and decided to
create a riff on chile rellenos with this easy baked version (traditional
recipes are deep-fried). These are stuffed with fresh sweet corn, Yukon Gold
potatoes, and (of course) lots of cheese to create a wonderfully gooey filling.
Can't find roasted chiles near you? No problem, I've provided easy instructions
on how to do it at home.
Potato, Corn & Cheese Chile Rellenos:
Potato, Corn & Cheese Chile Rellenos:
- Place 1/2 lb. small Yukon Gold potatoes in a pot, cover with cold water, and boil over high heat for 20-30 minutes, or until tender.*
- Drain potatoes, let cool, and dice into small cubes. Mix the potatoes with the kernels from 2 ears of corn and season with salt and pepper.**
- Meanwhile, place 5-6 poblano peppers on a baking sheet and place under the broiler for 10-15 minutes, turing once, until skins are completely black and charred.
- Place peppers in a bowl and cover with plastic wrap for 15 minutes so that they steam and cool.
- Use your fingers to carefully rub off the charred skins, then cut a small slit down the front of the pepper and carefully pull out the seeds, keeping the stem intact.***
- Stuff the peppers with some of the potato and corn mixture, then stuff in 6 oz. grated Monterey Jack cheese, divided.
- Try to close the peppers up as much as possible and place on a lined baking sheet.
- Bake peppers in a 350F oven for 15 minutes, then broil on high for another 3-4 minutes, until cheese is bubbling.
- Sprinkle with minced cilantro and serve.
Serves two-three
*Or skip this step and use leftover roasted or boiled potatoes. Potatoes are tender when a fork can easily be inserted.
**Whole mixture can be made a day in advance and stored in the fridge.
***I find it easiest to do this by running the peppers under gently streaming cold water.
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