Baked Hatch Chile Rellenos
"Central Market was celebrating the Hatch chile harvest and included the recipe on which this is based in their weekly flyer. Heat level of the chiles was HIGHLY variable, though flavor was too mild. Use Poblanos for better consistency and flavor"
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
8 stuffed peppers
- Serves:
- 4
ingredients
- 1⁄4 cup butter
- 1 1⁄4 cups finely chopped onions
- 4 cloves garlic, minced
- 2 cups frozen corn kernels
- salt & freshly ground black pepper
- 1 bunch fresh cilantro, stemmed and chopped
- 8 mild hatch chiles, seeded and deveined,stems trimmed but left intact (or Poblano chiles)
- 8 8 ounces goat cheese or 8 ounces monterey jack cheese
- 2 cups sour cream or 2 cups creme fraiche
- 2 cups shredded sharp cheddar cheese (about 8 oz)
directions
- *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
- Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
- Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
- **Queso fresco in really too mild.
- Use the goat cheese even though it’s not authentic!
- Preheat oven to 350 degrees F.
- Spray a 9"x13" baking dish with nonstick spray.
- Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
- Add corn and salt and pepper to taste, and continue to saute until corn is done.
- Add cilantro, adjust seasoning, and set aside to cool.
- Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
- Remove chiles from water, drain well, and wipe dry inside and out.
- Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
- Place stuffed chiles in prepared baking dish, open side up.
- Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
- Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
- Serve with Mexican rice, refried beans, and hot corn tortillas.
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Reviews
-
I really enjoyed this recipe as a way to showcase fresh summer produce: poblanos for the heat lovers and bell peppers for the non-heat lovers, and fresh corn. I also significantly decreased the butter, cheese and sour cream: 1 tbsp butter, 1 oz cheese per chile, 1 tbsp sour cream per chile, omitted cheese topping. -
As a person who is watching cholesterol, I just could not bring myself to go with all of the butter and sour cream (ALTHOUGH, I promise to cook the origional recipie ONCE this year!) I sauteed the onions and garlic along with 3 Jalepeno's in 1 tsp olive oil, and mixed that with Safron rice instead of the corn. I omit the sour cream, roast the peppers, peel and stuff and cover with emental cheese. Have had 4 star reviews with this modification
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
