Chiles Rellenos Gratin

Stuffed chiles are among the gringo 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 chiles.

Here, roasted poblano chiles are stuffed with an herbed filling of sautéed scallions, corn, red bell peppers, and pine nuts. The chiles 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 rellenos per dish.

Adapted from Fresh Choices by David Joachim and Rochelle Davis (Rodale).

(Makes 8 servings)

• 8 organic Poblano chile peppers
• 4 tablespoons organic butter
• 1 organic red bell pepper, seeded and chopped
• 1 1/2 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

• 1. Preheat a grill, broiler, or gas burner to high.
• 2. Roast the chile 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 chiles should still hold their shape). Remove and discard the skins.
• 3. Make a 2"-long slit in each chile. Use a melon baller or spoon to scrape out and discard the core and seeds. Set the chiles in a 2-quart gratin or baking dish coated with cooking spray.
• 4. 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 the 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 chile.
• 5. Preheat the oven to 350°F.
• 6. 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.
• 7. 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.
• 8. 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.

TIP: I find it easiest to peel roasted chiles from the tip (tapered end) to the stem end.