Chiles Rellenos With Corn and Okra Succotash

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READY IN: 1hr 30mins
Recipe by Manami

Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For this version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness. ;).From A Cowboy Chef's Fourth of July by Tim Love, published July 2010. Tim Love created this rub for large cuts of beef but he uses it from yucca chips to chiles rellenos."I like the fruity flavor" he says. If you can't find guajillos substitute smoky ancho powder."

Ingredients Nutrition

Directions

  1. TIM LOVE'S WILD GAME RUB:.
  2. Mix all ingredients in a jar and store in the refrigerator for up to 6 months.
  3. CHILE'S RELLENOS:.
  4. Preheat the oven to 350°.
  5. In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes; squeeze the garlic cloves out of the skins.
  6. Meanwhile, light a grill.
  7. Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.
  8. Transfer the chiles to a plate, let cool slightly, then rub off the skins.
  9. Make a slit along one side of each chile.
  10. Using scissors, snip out the cores and scoop out the seeds.
  11. Heat a large saucepan; add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.
  12. Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
  13. Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer.
  14. Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes.
  15. Season the succotash with salt and pepper, remove from the heat and let cool; discard the bay leaf.
  16. Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole.
  17. Spoon the filling into the poblanos and sprinkle with the cheese.
  18. Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted.
  19. Alternatively, cover the skillet and bake in a 350° oven for 20 minutes.
  20. Serve hot.

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