The more we begin to serve God and trust God and seek God, the less we will worry. Worry is evidence that we desire to serve and trust and seek ourselves. When we find in God our total sufficiency, we will glorify Him in the process and receive the promised peace and contentment that surpasses all understanding. Psalm 34:4, “I sought the LORD, and He answered me, and delivered me from all my fears.' While Mary was clinging to the Lord, Jesus said to that stressed-out sister: “Martha, Martha, you are worried and bothered about so many things; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her” (Lk. 10:41-42). May we realize that the cure for worry is God Himself and may we always be found seeking Him!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains	Mexican	Cookbooks, News, Or mags, Mexican, Vegetables	6	Servings

INGREDIENTS

1		Head garlic; plus 2 cloves
12		Anaheim chiles; or poblano chiles
1	c	Cheddar cheese; grated
1	c	Monterey jack cheese; grated
1/2	c	Queso cotija; or queso fresco, (or substitute low-fat ricotta cheese)
1	bn	Fresh cilantro; chopped
8	oz	Black beans; rinsed and drained
1/2	c	Raw pumpkin seeds; or pine nuts
6		Scallions; chopped
3	tb	Chipotle chiles in adoble sauce; pureed
2	ts	Ground cumin
3	ts	Ground coriander
1	ts	Freshly ground black pepper
1/2	ts	Ground cayenne pepper
1/2	ts	Salt
2	c	Fresh corn; or canned, roasted in a dry skillet or broiled until caramel colored
1	c	Heavy cream
1	pt	Sour cream
		Fresh cilantro leaves; for garnish

INSTRUCTIONS

Roast the garlic. To prepare the chiles, lay them flat on a baking sheet
and place under the broiler, turning occasionally, until blistered all
over. When the chiles are blistered, remove them from the broiler and cover
them with a clean towel. After 20 minutes, the skin will separate from the
flesh. To peel the chiles, have a bowl of water ready to dip your fingers
into, and very carefully pull the skin away from the flesh. Remove the
seeds by making a small slit toward the stem end of the chile with a paring
knife and reaching in gently with your fingers to remove them. Dip your
fingers in the bowl of water to help remove seeds from your fingers. (It's
not necessary to remove every last seed.) When the roasted garlic is cool,
squeeze out the cloves and set aside.
To prepare the stuffing, preheat the oven to 325. In a bowl, combine the
cheeses, cilantro, black beans, pumpkin seeds, scallions, 1 tablespoon of
the chipotle puree, and the spices. Stuff each chile and arrange in a
lightly oiled baking dish. Bake 20 minutes, or until filling is completely
hot. While the chiles are baking, make the sauce in a blender by pureeing
the corn with the heavy cream, roasted garlic cloves, and the remaining 2
tablespoons of chipotle puree. Transfer to a saute' pan or skillet and heat
through. Place the sour cream in a bowl and whisk or stir to a creamy
consistency.
To serve the rellenos, place a small amount of sauce on each plate and lay
a chile in the middle of the sauce. With a teaspoon, drop a small dot of
sour cream to each side of the chile. Place a cilantro leaf on each of the
dots of sour cream for a lovely presentation.
There are almost as many versions of chiles rellenos as there are tomato
sauces in an Italian household. In New Mexico, the stuffed chiles are
typically fried in a simple egg mixture. In Colorado, they are
batter-fried. In certain regions of Mexico, the chiles are baked instead of
fried and smothered in a walnut sauce. This recipe is closest to the latter
in that the chiles are stuffed, baked, and served on a cream sauce of
roasted corn and smoky chipotle chiles. The black beans and pumpkin seeds
in the stuffing create a rich texture. This makes a colorful appetizer for
12, or serve it as an entree with a salad of brown rice, peas, and chopped
scallions, followed by a green lettuce salad topped with fresh tomatoes.
Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook
Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 19,
1998

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