Baked Corn Stuffed Chiles Rellenos

I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 2  large  ears of corn, shucked (or 3 medium)
•  salt, to taste
•  black pepper, to taste
• 8  whole fresh poblano chiles
• 1⁄2 cup queso fresco or 4  ounces sharp white cheddar cheese, grated
• 3  scallions, minced
• 1  garlic clove, minced
• 1⁄4 cup fresh cilantro, finely chopped
• 3  tablespoons currants (optional) or 3  tablespoons raisins (optional)
•  nonstick cooking spray, as needed
• 1  cup all-purpose flour
• 1⁄3 cup  liquid egg substitute or 3  egg whites, lightly beaten
• 3⁄4 cup  unseasoned breadcrumbs
• 1⁄4 cup  stoneground yellow cornmeal or 1⁄4 cup  blue cornmeal

Directions

1. ADVANCE prep of the corn and peppers:
2. Preheat grill or broiler to high heat.
3. Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4" from heat), turning every 2-3 minutes, for 12 minutes or until all kernels are browned.
4. Let corn cool and when cool enough to handle, cut off kernels (you will need about 1 1/2 cups).
5. Roast the chiles either on the grill or in the broiler, turning every 3 minutes (12 minutes total) or until all the skin is charred.
6. Immediately pop the peppers into a large, clean paper bag and roll top to seal.
7. Let bag sit 15 minutes- when you open the bag, the skins should have loosened up.
8. Let peppers cool down enough to handle and peel off charred skins (while wearing plastic gloves to protect your hands).
9. (All of the steps up to this point can be done in advance if needed).
10. Preheat oven to 400°F.
11. Set aside 6 of the peppers whole, then cut up the remaining 2 peppers, seeding them and cutting them into 1/4" pieces.
12. Mix the 2 chopped peppers with the roasted corn.
13. Get your bowl or roasted corn kernels and chopped peppers and mix in cheese, scallions, garlic,cilantro,and currants.
14. Taste the mixture and add more salt and pepper if needed-it should be highly seasoned.
15. Get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch.
16. Scoop out the core and seeds (try not to tear the skin of the pepper), leaving the stem intact.
17. Stuff each pepper with the corn mixture.
18. Set flour in a shallow bowl, egg in another, cornmeal in a third bowl.
19. Dip each chilie into the flour, then the egg, then the cornmeal and set on a nonstick baking sheet (or a baking sheet lined with foil and sprayed lightly with nonstick spray).
20. Spray the tops of the stuffed chilies well with nonstick spray.
21. Bake for 20 minutes or until golden and the filling is hot.
22. Suggested garnishes: Fresh cilantro leaves, guacamole, salsa, and sour cream if desired.