AARP - Segunda Juventud - Chiles Rellenos Gratin

Chiles Rellenos Gratin
Adapted from Fresh Choices by David Joachim and Rochelle Davis (Rodale)

By Sacha Cohen
February 2006

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Stuffed chilies are among the north-of-the-border favorites of Mexican food. The American version—jalapeño “poppers” stuffed with cheese, breaded, and fried—is now standard bar food across the United States. But there are so many other ways to enjoy stuffed chilies. Here, roasted poblano chilies are stuffed with an herbed filling of sautéed scallions, corn, red bell peppers, and pine nuts. The chilies are then covered with a spicy cream sauce, topped with a mixture of cornmeal and bread crumbs, and baked. I like to serve this in a large gratin dish, but if you’re having a more formal affair, serve it in individual baking dishes, allowing two chilies per dish.

Serves 8

8 organic poblano chili peppers

4 tablespoons organic butter

1 organic red bell pepper, seeded and chopped

1½ cups fresh or frozen corn kernels

5 scallions, chopped

2 tablespoons pine nuts

2 cloves garlic, minced

1 cup crumbled queso fresco or shredded reduced-fat organic sharp cheddar cheese

2 tablespoons chopped fresh cilantro or parsley

1 teaspoon salt

1/4 teaspoon ground red pepper

1/2
teaspoon ground cumin

1/8 teaspoon grated nutmeg

3 tablespoons unbleached all-purpose flour

2 cups organic 2% milk

1 tablespoon lime juice

1/2 cup plain dry bread crumbs

1/4 cup stone-ground organic yellow cornmeal

Preheat a grill, broiler, or gas burner to high.

Roast the chili peppers on the grill, under the broiler, or over the flame until just blistered and blackened all over, about 3 minutes per side. Set in a bowl covered with a kitchen towel until just cool enough to handle (the chilies should still hold their shape). Remove and discard the skins.

Make a 2-inch slit in each chili. Use a melon baller or spoon to scrape out and discard the core and seeds. Set the chilies in a 2-quart gratin or baking dish coated with cooking spray.
Helping Hand: I find it easiest to peel roasted chilies from the tip (tapered end) to the stem end.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the bell pepper and cook until tender, about 4 minutes. Add the corn, scallions, pine nuts, and garlic and cook until heated through, 2 minutes. Remove from heat and stir in 3/4 cup cheese, the cilantro or parsley, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper. Spoon about 1/3 cup filling into each chili.

Preheat the oven to 350°F.

In the same pan used to cook the filling, melt the remaining 3 tablespoons butter over medium-low heat. Whisk in the cumin, nutmeg, and the remaining 1/8 teaspoon ground red pepper. Cook for 30 seconds. Whisk in the flour and whisk frequently until the mixture browns well, about 5 minutes. Gradually whisk in the milk until smooth. Cook until thick, about 4 minutes. Whisk in the remaining 1/2 teaspoon salt and the lime juice.

Pour the sauce evenly over the chilies. Mix together the bread crumbs, cornmeal, and the remaining 1/4 cup cheese. Sprinkle evenly over top. Bake until bubbly, about 20 minutes. Turn on the broiler and broil until the top is lightly browned, about 1 minute.

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