Corn-and-zucchini chiles rellenos Do Not Use-Chef Recipe-Permission to use for Fresh Mex only
7
Points®
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
Table salt
¼ tsp
Poblano chile pepper
6 large
Unsalted butter
2 tsp
Uncooked onion
1 medium, diced
Garlic
2 clove(s), minced
Uncooked zucchini
1 pound(s), diced
Frozen corn
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
Shallot
½ small, diced
Heavy cream
⅔ cup(s), yields 2 cups whipped
Brie cheese
1¾ oz, rind removed, cut into small pieces
Dijon mustard
1 Tbsp