Chiles Rellenos with Chorizo, Cheese, and Corn

[kint]

Wow, I haven't posted in forever and a day or so. These pictures are by and large rather awful...photography is neither Jason's nor my strength...but trust me when I say the food at least was quite delicious! There is no battering and frying involved with these. The Poblanos are simply roasted, seeded, stuffed, covered with sauce, and finished

Comments

[georgette_b]

YUM! Looks delicious. I'll have to try this recipe.

[ilihyceniwast]

Oooh, I looove spicy stuff like that! I will definitely try that recipe. :P

[kint]

The only catch I found on the 'spice' level is that there really is very little chorizo in relation to the other ingredients. As such, the filling is delicious but rather mild, with most any heat coming from the peppers (which some would say is pretty minimal as is). If you'd like to take it up a level or two, I'm sure you could add some extra heat to the filling in any of many ways.

[llennhoff]

I'm not very experienced with home roasting peppers - you just thrown them in a bowl covered with plastic wrap? The bowl doesn't have anything like cold water in it?

[kint]

Pretty much, yeah. We lightly oil the outside (though I'm not sure that's entirely necessary), blacken the skin over the flames, then toss them all into a bowl hot and cover--it, in effect, 'steams' the skins loose and they then slide right off. It is still a messy process, though, and can be done under a slow stream of cold water to help rinse the bits away.

[llennhoff]

I tried these this past weekend, with substitutions to make it kosher. Some comments:
1) WAY too much filling - we made an entirely separate course out of the extra filling (which we altered by adding green enchilada sauce).
2) Very mildly spicy, just as you mentioned.
3) The peppers fell apart after peeling so we made it layered style with the peppers as a layer.

Overall quite nice and we will make it again. Thanks.