Corn-and-zucchini chiles rellenos Do Not Use-Chef Recipe-Permission to use for Fresh Mex only

7
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
Chef Carlos Gaytan At his restaurant Ha in the Hotel Xcaret in Playa del Carmen, Mexico, Chef Gaytan fuses French and Mexican cooking to create dishes that nod to cuisines of both countries and taste like they were made to go together. Chef Gayan ran the popular Chicago restaurant Mexique for 10 years, where he was the first Mexican chef to receive a coveted Michelin star.

Ingredients

Poblano chile

6 large

Unsalted butter

2 tsp

Uncooked onion(s)

1 medium, diced

Garlic clove(s)

2 medium clove(s), minced

Uncooked zucchini

1 pound(s), diced

Frozen corn kernels

1 cup(s), fresh

Fresh oregano

2 tsp, minced, plus leaves for garnish

Table salt

¾ tsp

Black pepper

¼ tsp

Unsalted butter

1 tsp

Uncooked shallot(s)

½ small, diced

Heavy cream

cup(s)

Brie cheese

1¾ oz, rind removed, cut into small pieces

Dijon Mustard

1 Tbsp

Table salt

¼ tsp

Instructions

  1. 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. 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. 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.
  4. Serving size: (1 stuffed poblano)