This recipe for two-cheese vegetable chile relleno from Chef Adán Medrano features the flavor and texture contrast of creamy Oaxaca and sturdy panela. The vegetables adhere to the cheeses, creating a complex combination with a nice pop. For more great recipes from Chef Medrano, check out his latest book,The Texas Mexican Plant-Based Cookbook, now available for pre-order. Read more here.
Recipe and photo courtesy of Adán Medrano
Makes 8 chiles rellenos
8 poblano chiles, green and firm
1⅓ c. Oaxaca cheese, shredded or torn into small strips
⅔ c. panela cheese, cut into 1/4″ cubes
4 T. crema Mexicana
1 c. onions, sliced into ⅛-in. thick strips
1 c. red bell pepper ½-in. dice
1 c. Roma tomatoes ½-in. dice
1½ c. cremini or white mushrooms sliced ¼-in. thick
1 c. corn kernels, fresh, frozen or canned, drained
2 T. extra virgin olive oil
8 servings of Mexican rice, recipe here
1. Place the chiles under a broiler. After about 5 to 7 minutes, when the chiles are roasted and a bit charred, turn them to roast the other side, also about 5 minutes, but watch them closely so they do not burn and turn black. The chiles will look slightly browned and blistered. Remove from the broiler and cover with a moist towel, allowing the chiles to rest for 15 to 20 minutes so that they will be easier to peel.
2. Place each chile flat on a cutting board and peel off the skin with your fingers; use a dull knife if you need to gently scrape off some of the skin (this should not be necessary if the chiles are properly charred).
3. Keeping the chile flat, cut a slit lengthwise in each chile, and gently remove all the seeds from the stem and all the insides. Leave the stem intact and attached. Set aside the cleaned chiles.
4. In a 12-inch skillet, heat 2 tablespoons olive oil over medium heat and sauté onions until they are soft and translucent, about 5 minutes. Add mushrooms and cook another 5 minutes, until mushrooms are soft. Add red bell pepper, corn kernels and tomatoes and cook for another 5 minutes. Set aside.
5. Heat a deep skillet, preferably non-stick, over low to medium heat; add Oaxaca cheese. Heat about 3 minutes until it is almost fully melted, then add panela cheese and crema Mexican and mix well until Oaxaca cheese is completely smooth but the panela is still holding its cubed shape.
6. Add vegetables and gently combine thoroughly. I like to use a rubber spatula for this step.
7. Fill each chile with about 1 cup (more or less) of the vegetable and cheese mixture, just enough so they close fully and feel compact. Close and lay the filled chile seam side down, side by side, in a rectangular casserole dish.
To Serve: Reheat in a 350ºF oven for about 20 minutes, until the cheese begins to bubble. On individual plates, place one chile atop a bed of Mexican rice and serve immediately with corn tortillas.
NOTE: After step 7, the chiles can be cooled and refrigerated for up to 3 days. Reheat as described above.
For more great recipes from chef and author Adán Medrano, check out The Texas Mexican Plant-Based Cookbook now available for pre-order. Read more here.