Healthy Chili Rellenos
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
2 tablespoons of vegetable oil
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatos, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1 cup shredded Monterey Jack Cheese
Preheat broiler to high.
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Once the peppers have cooled a bit, chop them into inch size pieces and toss with the corn mixture and pour into a 9 by 13 baking dish. Cover with the Monterey Jack Cheese and broil until top is bubbly and cheese slightly browns.
Enjoy with Mexican Rice and warm tortillas :-)