Wednesday, October 16, 2013

Chiles Rellenos de Elote con Crema (Chiles Stuffed with Corn and Cream)

Another harvest season recipe from Diana Kennedy's Mexican Regional Cooking, this combines the bounty of green corn with the earthiness of char roasted green chiles, in this case poblanos.  It can also be made with Chile Anchos (which are ripened dried poblanos), giving the dish an even more earthy flavor, perfect for fall.  She makes note that the filling can can be made ahead of time and refrigerated, it might actually make the dish better, since the flavors will have a chance to meld.  Just heat it through before stuffing the chiles.  This is also a great vegetarian entree for Meatless Mondays, and since it serves 2 chiles per person, it can be stretched out to serve 12 with proper side dishes.

Chiles Rellenos de Elote con Crema

4 tbsp. unsalted butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and finely chopped
4 cups corn kernels (if frozen, measure before thawing)
1 1/2 tsp. salt, or to taste
1/2 cup water, if necessary
3 tbsp. epazote, chopped (optional)
12 small poblano chiles, charred, peeled  and cleaned or 12 chile anchos
   seeds and veins and soaked in hot water for 15 minutes (leave stems
1/2 lb. queso fresco, cut into strips (if you can't find this use Jack cheese)
2 cups homemade sour cream or Mexican crema or creme fraiche (if you 
  can't find these, thin out regular full fat sour cream with whole milk)
3 oz. Chihuahua cheese or mild white cheddar, grated

1.  Melt the butter and fry the onion and the garlic over low heat, without browning,until soft.  Add the corn kernels and the salt, cover and cook until corn is tender (if the corn is very dry add in the water).

2.  Preheat oven to 350ยบ F.  Stuff the chiles well with the corn mixture, place a slice of Queso right in the center of the filling.  Carefully place these in a shallow baking dish, pour over the sour cream and bake until well heated through (my note:  about 20 to 30 minutes).  Sprinkle the dish with the grated cheese and continue to bake until it is melted (my note:  again about 20 to 30 minutes).  Serve two chiles per person.  Which means it serves 6.

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