It doesn't matter what time of year, it doesn't matter how hot or cold the weather is. It almost doesn't matter what we stuff the chile with. Every time we place this dish on the menu it immediately becomes one...
It doesn't matter what time of year, it doesn't matter how hot or cold the weather is. It almost doesn't matter what we stuff the chile with. Every time we place this dish on the menu it immediately becomes one of our most popular appetizers. There's something particularly satisfying about the rich tanginess of the tomatillo crème fraiche with the slight spiciness of the poblano chile.
6 Poblano chiles, roasted, peeled and seeded
1/2 pound summer squash, diced
3 ears of corn, cut off cob
3T red onion, diced
1T butter
1T olive oil
1/2 cup fresh chevre, queso fresco or ricotta cheese
1 pound tomatillos, peeled and roasted
1-1/2 cup crème fraiche
1/2 bunch cilantro
For the filling:
Heat a large sauté pan or skillet with the butter and olive oil. When the butter begins to bubble add the onion, squash, corn and a pinch of salt and sauté, stirring frequently, for 6 to 8 minutes, until the squash is just tender.
After the filling has cooled, divide it between the chiles along with a heaping tablespoon of the cheese for each chile.
For the sauce:
Peel the papery husk off the tomatillos, rinse them in cold water, place in a large pan or baking sheet and roast in a 375° oven until soft, 10 to 15 minutes. Allow the tomatillos to cool slightly and place in a blender along with the cilantro and the creme fraiche and 1 teaspoon of salt. Blend until smooth.
Pour the sauce into a glass baking dish and lay the stuffed chiles on top. Cover with foil and bake in a 350° for 20 minutes.