Entries Tagged as 'poblano'

Rick Bayless’s Chicken & Mushroom Stuffed Chiles

January 10th, 2010 · No Comments


This photo doesn’t look too appetizing, but this was actually a really delicious recipe. I made this near the end of the summer when I’d gotten some poblanos from one of the last farmers markets at Logan Square. Earlier in the summer I’d gotten Rick Bayless’s cookbook Mexico One Plate at a Time for a few dollars at a yard sale. Dallas found a good stuffed poblanos recipe in the book and we decided to make it. It took hours to make the meal, and maybe we weren’t in the best mental state when we did it (we should have done this on a weekend, not week night), but the end result was realy delicious. Sweet and spicy. The peppers are stuffed with roasted chicken (we bought at the supermarket deli to save time), shiitakes, corn and spinach. We had mexican rice and refried beans on the side. Yumyumyum!

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Chiles Rellenos Gratin

October 24th, 2008 · 3 Comments

Over the summer Dallas and I made Chilles Rellenos Gratin with poblano peppers that I got fresh from the farmers market. It’s not a traditional chiles rellenos recipe, but we both really enjoyed it. Much tastier than these photos look. Next time I’d probably do a little less breadcrumbs, but otherwise… delicious as made below.

Chiles Rellenos Gratin

8 poblano chiles
Cooking spray
1 c. finely chopped red bell pepper
1 1/2 c. fresh corn kernels
1/2 c. chopped green onions
2 Tbsp. pine nuts, toasted
2 garlic cloves, minced
3/4 c. (3 oz.) crumbled queso fresco, divided
2 Tbsp. chopped fresh cilantro
1 tsp. salt, divided
1/4 tsp. ground red pepper, divided
1 (15-oz.) can black beans, drained and divided
2 Tbsp. butter
1/2 tsp. ground cumin
1/8 tsp. ground nutmeg
2 Tbsp. all-purpose flour
2 c. 2% reduced-fat milk
1 Tbsp. fresh lime juice
1/2 c. dry breadcrumbs

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.

Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

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