Chiles Rellenos Gratin
January 19, 2012
"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!"
- Serving Size: 1 (658.8 g)
- Calories 2186.2
- Total Fat - 127.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 30.3 mg
- Sodium - 4518.9 mg
- Total Carbohydrate - 213.8 g
- Dietary Fiber - 50.1 g
- Sugars - 15.9 g
- Protein - 52 g
- Calcium - 1110.1 mg
- Iron - 22.3 mg
- Vitamin C - 18.9 mg
- Thiamin - 1.5 mg
Preheat broiler (or gas grill). If using broiler, place poblano chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in zip-lock bag, seal.
Let stand for 15 minutes. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
Preheat oven to 350 degrees.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. Place half of beans in a bowl and mash with a fork.
Add 1/2 mashed beans and 1/2 whole beans to the corn mixture.
Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
Arrange stuffed chiles in casarole baking dish coated with cooking spray. Set aside.
Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. Cook 30 seconds stirring constantly.
Gradually add flour cook for 3 minutes stirring constantly.
Gradually add milk, stirring until blended. Adjust spices if necessary.
Add 1/2 cup cheese and minced chipotle to cream sauce. 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.
Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
Bake 350 degrees for 20 minutes or until sauce is bubbly. To brown the top broil for 1 minute or until golden brown.
Serve over a bed of crushed corn chips.
Tips & Variations
No special items needed.