This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned color and are significantly hotter. If a poblano makes your eyes water as you clean it, that’s a sure indication that it might be hot enough to overwhelm the taste of the filling, in which case it should be soaked and rinsed after the seeds are removed. Both salt and vinegar draw heat, so use either salt water or a vinegar solution to soak the chiles. One to two hours is usually long enough, after which time they should be rinsed thoroughly and blotted dry before filling.
- 6 poblano chiles, roasted, peeled and seeded (and soaked if necessary- see above)
- 2 tablespoons vegetable oil
- 1 medium white onion, peeled and diced
- 2 large cloves garlic, peeled and minced
- 1 large chicken breast, cooked, skinned, boned and shredded
- 2 tablespoons finely chopped fresh epazote
- 1 can huitlacoche, or 1 lb. fresh, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon ground cumin
- 1 cup milk
- 1 cup Mexican crema, crème fraîche, or heavy cream
- 1 cup grated manchego, gruyere or Monterrey Jack cheese
Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared.
Heat the oil in a large saucepan, sauté the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated.
Stuff the chiles and place them in a buttered baking dish.
In a medium skillet, melt the butter, add the flour and cumin and cook until golden.
Whisk in the milk gradually, over medium heat, making a white sauce.
Remove from heat, stir in the cream, and add salt and pepper to taste.
Pour the sauce over the chiles, top with the shredded cheese and bake, uncovered, at 350º until the cheese is golden and bubbly.