Chiles Rellenos Gratin

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Revised September 8, 2006. Just did a test run on this and it's SOOOO good! The recipe was originally from Cooking Light, however I've 'kicked it up a notch'. Unlike traditional chile rellanos, this dish is baked like a casserole, so much easier. Great vegetarian main dish!

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Ingredients [?]

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  • add   1 teaspoon salt
  • add   1 tablespoon pine nuts, toasted (optional)
  • add   1/2 cup dry breadcrumbs
  • add   2 cups 2% low-fat milk
  • add   1 chipotle chile, seeded and minced (adjust to taste) (optional)
  • add   corn chips
  • add   1/2 cup finely chopped red bell peppers
  • add   2 garlic cloves
  • add   3/4 cup fresh corn kernels
  • add   1/2 teaspoon ground cumin (or to taste)
  • add   1 (15 ounce) can black beans
  • add   2 tablespoons chopped fresh cilantro
  • add   2 tablespoons butter
  • add   1 1/4 cups crumbled cheese, divided (pepper jack or chipotle jack kicks it up a notch)
  • add   1/3 cup chopped green onions
  • add   1/8 teaspoon ground nutmeg
  • add   2 tablespoons all-purpose flour
  • add   4 poblano chiles

Instructions

  1. Preheat broiler.
  2. Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
  3. Place inzip-lock bag, seal.
  4. Let stand for 15 minutes.
  5. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
  6. Preheat oven to 350 degrees.
  7. Heat a large nonstick skillet coated with cooking spray over medium heat.
  8. Add bell pepper, cook 3 minutes, stirring frequently.Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
  9. Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
  10. Place half of beans in a bowl and mash with a fork.
  11. Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.
  12. Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
  13. Arrange stuffed chiles in casarole baking dish coated with cooking spray.
  14. Set aside.
  15. Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
  16. Cook 30 seconds stirring constantly.
  17. Gradually add flour cook for 3 minutes stirring constantly.
  18. Gradually add milk, stirring until blended.Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
  19. Increase heat to medium.Cook milk mixture until thick and cheese is melted.Remove from heat, stir in 1/2 teaspoon salt.Pour milk mixture over stuffed chiles.
  20. Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
  21. Bake 350 degrees for 20 minutes or until sauce is bubbly.
  22. To brown the top broil for 1 minute or until golden brown.
  23. Serve over a bed of crushed corn chips.