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Chiles Rellenos 01

Chiles Rellenos 01 comes together with Tomatoes, Water, Salt, Black Pepper, and Dry Breadcrumbs. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 1 cup
• 1/4 tsp
• 1 dash
• 2/3 cup
• 1/4 cup
• 1/4 tsp
• 1 dash

Method (preview)

1. 1

   Remove stem ends of poblano chiles, leaving chiles whole discard seeds and membranes. Set aside.

2. 2

   Place tomatoes, onions, and garlic on a foil-lined jellyroll pan.

3. 3

   Bake at 500\xf8 for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Cool vegetables 10 minutes.

4. 4

   Peel tomatoes and garlic; discard skins. Remove cores from tomatoes.

5. 5

   Place tomatoes, garlic, onion, and chipotle chile in a food processor.

6. 6

   Process until smooth.

7. 7

   Strain through a sieve into a large saucepan; discard solids.

8. 8

   Add water, oregano, and bay leaf to pan; bring to a boil.

9. 9

   Reduce heat, and simmer, uncovered, until reduced to 2 cups (about 40 minutes).

10. 10

    Remove from heat; discard oregano and bay leaf: Add 1/4 teaspoon salt and dash of black pepper to tomato mixture; set sauce aside, and keep warm.

11. 11

    Combine corn and next 6 ingredients (corn through dash of black pepper) in a bowl.

12. 12

    Pack 3/4 cup corn mixture into each poblano chile.

13. 13

    Place stuffed chiles on foil-lined jelly-roll pan.

14. 14

    Bake at 500F for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.