Corn-and-zucchini chiles rellenos Do Not Use-Chef Recipe-Permission to use for Fresh Mex only
1 medium, diced
2 medium clove(s), minced
1 pound(s), diced
Frozen corn kernels
1 cup(s), fresh
2 tsp, minced, plus leaves for garnish
½ small, diced
1¾ oz, rind removed, cut into small pieces
- 1 To roast poblanos, preheat broiler. Line baking sheet with foil and place poblanos on foil. Broil 5 inches from heat, turning frequently with tongs, until skins blister, about 10 minutes. Transfer poblanos to counter and wrap in foil. Let steam for about 15 minutes. When cool enough to handle, peel blackened skin off poblanos. Use sharp knife to make long slit in one side of each poblano; remove seeds and membranes, being careful not to tear poblanos.
- 2 To make filling, heat butter in large nonstick skillet over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add zucchini and corn and cook, stirring often, just until crisp-tender, about 4 minutes. Stir in minced oregano, salt, and pepper. Gently divide filling among each poblano, taking care not to split skin.
- 3 Meanwhile, to make sauce, heat butter in small skillet over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add cream and bring to boil. Add Brie, mustard, and salt and cook, whisking constantly, until cheese melts, about 1 minute. Place a poblano on each of 6 plates; drizzle evenly with sauce. Garnish with oregano leaves.
- Serving size: (1 stuffed poblano)