Roasted Vegetable Chiles Rellenos
|Poblano chiles||1 Pound (4 Large Sized)|
|Onions||2 Medium, peeled and quartered|
|Garlic||6 Clove (30 gm), unpeeled|
|Canned chipotle chile in adobo sauce||7 Ounce, drained|
|Water||1 Cup (16 tbs)|
|Corn kernels||1 1⁄4 Cup (20 tbs) (Fresh Or Frozen, About 2 Ears)|
|Diced chayote/Zucchini||1 Cup (16 tbs)|
|Fine dry breadcrumbs||2⁄3 Cup (10.67 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Minced fresh cilantro||2 Tablespoon|
Preheat oven to 500°.
Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes.
Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan.
Bake at 500° for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary).
Let vegetables cool 10 minutes.
Peel tomatoes and garlic; discard skins.
Remove cores from tomatoes.
Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth.
Strain through a sieve into a large saucepan; discard solids.
Add water, oregano, and bay leaf to pan; bring to a boil.
Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups.
Remove from heat; discard oregano and bay leaf.
Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.
Combine corn and next 6 ingredients in a bowl; stir well.
Pack 3/4 cup corn mixture into each poblano chile.
Place stuffed chiles on foil-lined jelly-roll pan.
Bake at 500° for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.
Spoon 1/2 cup tomato sauce onto each of 4 plates; top with chiles.
Garnish with chives and cilantro, if desired.