INGREDIENTS

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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