Baked Corn Stuffed Chiles Rellenos
Ingredients
- 2 large ears of corn, shucked (or 3 medium) ⓘ
- salt, to taste
- black pepper, to taste
- 8 whole fresh poblano chiles ⓘ
- 1/2 cup queso fresco or 4 ounces sharp white cheddar cheese, grated ⓘ
- 3 scallions, minced ⓘ
- 1 garlic clove, minced ⓘ
- 1/4 cup fresh cilantro, finely chopped ⓘ
- 3 tablespoons currants (optional) or 3 tablespoons raisins (optional) ⓘ
- nonstick cooking spray, as needed ⓘ
- 1 cup all-purpose flour
- 1/3 cup liquid egg substitute or 3 egg whites, lightly beaten ⓘ
- 3/4 cup unseasoned breadcrumbs ⓘ
- 1/4 cup stoneground yellow cornmeal or 1/4 cup blue cornmeal ⓘ
Instructions
- ADVANCE prep of the corn and peppers:
- Preheat grill or broiler to high heat.
- Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
- Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
- Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
- Immediately pop the peppers into a large, clean paper bag and roll top to seal.
- Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
- Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
- (All of the steps up to this point can be done in advance if needed).
- Preheat oven to 400°F.
- Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
- Mix the 2 chopped peppers with the roasted corn.
- Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
- Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
- Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
- Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
- Stuff each pepper with the corn mixture.
- Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
- Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
- Spray the tops of the stuffed chilies well with nonstick spray.
- Bake for 20 minutes or until golden and the filling is hot.
- Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.
Nutrition & Diet Analysis (per serving)
576
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).