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Corn & Cheese Chile Rellenos

30

1

Hickory

This one-dish meal is packed with warm, creamy flavor. Roast these peppers over a wood fire and fill them up with a cheesy corn center.

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  • 2 Pound tomatoes, chopped

  • 4 Clove garlic, chopped

  • 1/2 Cup chopped sweet onion

  • 1 jalapeño, seeded and diced

  • 8 Large green New Mexican, or poblano chiles

  • 3 ears sweet corn, husked

  • 1/2 Teaspoon dried oregano, preferably Mexican

  • 1 Teaspoon ground cumin

  • 1 Teaspoon mild chile powder

  • 1/8 Teaspoon ground cinnamon

  • Salt

  • Freshly ground pepper

  • 3 Cup grated Monterey Jack

  • 1/2 Cup Mexican crema

  • 1 Cup queso fresco, crumbled

  • Fresh cilantro leaves, for garnish

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 2

    In a shallow baking dish, add the tomatoes, garlic, onion, and jalapeño.

    • 2 Pound tomatoes, chopped

    • 4 Clove garlic, chopped

    • 1/2 Cup chopped sweet onion

    • 1 jalapeño, seeded and diced

  • 3

    Place the baking dish directly on the grill grates. Place the chiles and sweet corn directly on the grates. Close the lid and grill until the chiles are blistered and blackened in spots and the corn is lightly browned, 15-20 minutes for the chiles and 10-15 minutes for the corn, turning with tongs as needed. Stir the tomato-onion mixture once or twice and remove it from the grill grates when the tomatoes begin to break down. Let all the vegetables cool.

    : 450 ˚F

    • 8 Large green New Mexican, or poblano chiles

    • 3 ears sweet corn, husked

  • 4

    Reduce the heat of the Traeger to 350°F if you intend to bake the rellenos right away. You can also make the sauce and assemble the rellenos the day before you bake them. Cover and refrigerate.

    : 350 ˚F

  • 5

    In a blender, add the cooled tomato mixture, and liquefy. Pour into a saucepan. Stir in the cumin, oregano, chile powder, cinnamon, and salt, and pepper, to taste. Simmer over medium heat until the sauce is slightly thickened, stirring occasionally, 15-20 minutes.

    : 350 ˚F

    • 1/2 Teaspoon dried oregano, preferably Mexican

    • 1 Teaspoon ground cumin

    • 1 Teaspoon mild chile powder

    • 1/8 Teaspoon ground cinnamon

    • To Taste Salt

    • To Taste Freshly ground pepper

  • 6

    Carefully peel the blistered outer skin off the New Mexican chiles, leaving the stem ends intact, and try not to tear the flesh. With a small paring knife, slit each chile lengthwise from the shoulder (just below the stem) to the tip. Remove and discard the seeds, and set the chiles aside while you make the filling.

  • 7

    Slice the corn off of the cobs and add to a large mixing bowl. Toss with 2 cups of the cheese, reserving 1 cup. Gently stir in the sour cream. Season with salt, and pepper.

    • 3 Cup grated Monterey Jack

    • 1/2 Cup Mexican crema

  • 8

    Generously stuff the chiles with the corn-cheese mixture and arrange shoulder to shoulder, cut sides up, in a baking dish, or on a rimmed baking sheet. Sprinkle some of the reserved cheese on top of each relleno.

  • 9

    Place the baking dish directly on the grill grates. Close the lid and bake the rellenos for 25-30 minutes, or until the filling is bubbling and the cheese has melted. Reheat the tomato sauce if necessary.

    : 350 ˚F

  • 10

    Remove the rellenos from the grill. To serve, place a large spoonful of tomato sauce on each plate and arrange a relleno in the center of it. Sprinkle with queso fresco, and garnish with fresh cilantro leaves, if desired. Enjoy!

    • 1 Cup queso fresco, crumbled

    • Fresh cilantro leaves, for garnish

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