Chiles Rellenos Gratin

Chiles Rellenos Gratin

piątek, 14 lutego 2014

Chiles Rellenos Gratin

Time: 1 hrs

Ingredients

• 4 poblano chiles
• 1/2 cup finely chopped red bell pepper
• 3/4 cup fresh corn kernels
• 1/3 cup chopped green onion
• 1 tablespoon pine nuts, toasted (optional)
• 2 garlic cloves, minced
• 1 1/4 cups crumbled cheese, divided (pepper jack or chipotle jack kicks it up a notch)
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt, divided
• 1 (15 ounce) can black beans, divided
• 2 tablespoons butter
• 1/2 teaspoon ground cumin (or to taste)
• 1/8 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 chipotle chile, seeded and minced (canned)
• 1 teaspoon chipotle adobo sauce (optional)
• 2 cups 2% low-fat milk
• 1/2 cup dry breadcrumbs
• corn chips

Directions

• 1 Preheat broiler (or gas grill).
• 2 I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
• 3 Place in zip-lock bag, seal.
• 4 Let stand for 15 minutes.
• 5 Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
• 6 Preheat oven to 350 degrees.
• 7 Heat a large nonstick skillet coated with cooking spray over medium heat.
• 8 Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
• 9 Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
• 10 Place half of beans in a bowl and mash with a fork.
• 11 Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.
• 12 Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
• 13 Arrange stuffed chiles in casarole baking dish coated with cooking spray.
• 14 Set aside.
• 15 Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
• 16 Cook 30 seconds stirring constantly.
• 17 Gradually add flour cook for 3 minutes stirring constantly.
• 18 Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
• 19 Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
• 20 Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
• 21 Bake 350 degrees for 20 minutes or until sauce is bubbly.
• 22 To brown the top broil for 1 minute or until golden brown.
• 23 Serve over a bed of crushed corn chips.