This is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa, such as the chipotle infused Salsa Asada: Roasted Tomato Salsa is a good accompaniment.
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- ¾ cup finely chopped white onions
- 2 cloves garlic, minced
- 1 red bell pepper (pimiento moron) seeded and diced
- 2 cups diced zucchini (about ¼ inch dice)
- 2 cups fresh or frozen, thawed corn kernels
- 6 large poblano chiles, roasted and peeled
- salt and pepper to taste
- 1 cup Mexican crema or sour cream
- 1 cup grated Chihuahua cheese
Preheat oven to 350º F.
Heat the butter and oil in a large skillet. Sauté the onion until soft, add the garlic, bell pepper, zucchini and corn. Continue to cook, stirring frequently, until vegetables are just tender. (If using thawed, frozen corn, do not add until other vegetables are tender.) Add salt and pepper to taste, and set the vegetable mixture aside to cool.
Carefully made a slit up one side of each poblano chile, removing the seeds but leaving the stem intact. Spoon the vegetable mixture into the chiles and place the chiles in a shallow baking dish, cut sides up. The chiles should be left partially open.
Spoon the cream over the chiles, spreading to cover the open part of each. Top the chiles with the grated cheese.
Cover the baking dish with foil and bake 20 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and light golden brown.
Makes 6 servings.
Link to Source Article
Mexican Vegetable Dishes: Some Fall Favorites