Chiles Rellenos Gratin

Recipe by Galley Wench




  • Preheat broiler (or gas grill).
  • I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
  • Place in zip-lock bag, seal.
  • Let stand for 15 minutes.
  • Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
  • Preheat oven to 350 degrees.
  • Heat a large nonstick skillet coated with cooking spray over medium heat.
  • Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
  • Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
  • Place half of beans in a bowl and mash with a fork.
  • Add mashed beans and whole beans to the corn mixture.
  • Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
  • Arrange stuffed chiles in casarole baking dish coated with cooking spray.
  • Set aside.
  • Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
  • Cook 30 seconds stirring constantly.
  • Gradually add flour cook for 3 minutes stirring constantly.
  • Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
  • Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
  • Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
  • Bake 350 degrees for 20 minutes or until sauce is bubbly.
  • To brown the top broil for 1 minute or until golden brown.
  • Serve over a bed of crushed corn chips.