Mushroom, Corn & Cheese Chiles Rellenos

So this week we’re going very traditional Mexican again, hope you don’t mind J but chiles rellenos are one of my favorite dishes and if you haven’t had them before then now’s a good time to try something new and delicious.

Ingredients:
8 large poblano chiles
2 cups shredded cheese (any kind you like)
1 can of mushrooms ( drained, and you can use fresh mushrooms as well)
1 cup of corn (drained from a can)
½ onion, chopped
1 cup sour cream (Or more if you really like sour cream J)
Toothpicks

For the Bean sauce:

2 cups beans (I used a can this time but homemade are even better, don’t drain them)

3 tomatoes

Salt & Pepper

1 tbsp chicken broth powder

STEPS:

1.     Ok so you start by filling your house with the most GLORIOUS aroma of poblano chiles being toasted directly on the stove top. Seriously, I’m not kidding, if they had air freshener that smelled like this…. You’ll see what I mean once you start toasting those babies.

2.       Sauté the onions until clear, add a pinch of salt and pepper for flavor.

3.       Add the mushrooms and the corn and cook for about three minutes.

4.       Remove mixture from heat and add shredded cheese in separate container. Mix well.

5.       Meanwhile, keep turning those chiles until they’re toasted all around, they’ll look burnt but that’s ok because that top layer will be peeled off later on. Start putting the ones that are ready in a plastic bag and close it, this way the heat will create a little chili saunu in there and they will be easier to peel.

6.       Once they’re all ready to be peeled, take them out of the bag and start peeling in the sink them with the help of cold running water. The skin will come right off.

7.       Now make a cut right along the length of the chili so you can devein and take the seeds out.  CAUTION: I DEEPLY RECOMMEND WEARING LATEX GLOVES FOR THIS PART IF YOU SUSPECT THAT SOME OF THOSE CHILIS ARE PRETTY HOT. YOUR HANDS MAY FEEL LIKE YOU TRIED TO HOLD FIRE IN THEM IF YOU’RE NOT CAREFUL. TRUST ME, I SPEAK FROM EXPERIENCE, IT HURTS, WEAR THE GLOVES.

8.       Once they’ve all been cleaned, align them in a greased pan and fill each one generously with the cheese and mushroom mixture. Seal with toothpicks.

9.       In the blender, puree the beans and tomatoes. Add the chicken broth powder and salt and pepper to taste.

10.       Add bean sauce on top of the chiles and cover them well. 

11.       Top each chile with a spoonful of sour cream and pop those babies in the oven.

12.       Cook for 20-30 minutes.

13.       Garnish with rice :) aaaaand VOILÁ! CÉST TOUT!

Enjoy!

See you next time.

Lots of love and yours truly,

Sam