Milpa Chile Relleno
The gastronomy of Mexico is based on the triad of corn, beans and squash (maize, frijol y calabaza). These were cultivated in pre-hispanic time within the agricultural system known as the milpa. Chile, tomatoes and native herbs are companions to this system. The ingredients in my recipe are reflective of the plant based nourishment sourced from the milpa.
I purchased corn, Mexican squash, poblano chile and basil at my local farmers market without any preconceived notion of combining them for this recipe. Then I saw a TV food show making a simple pesto of basil. That’s when the idea for this recipe popped up. So, this chile relleno meal is definitely healthy, filling and delicioso. Let’s get started.
Ingredients
Serves 4
Chile and filling
4 large chile poblanos
2 cups Mexican** or green zucchini diced ¼ inch (about 2 medium zucchini)
2 ears of corn or 2 cups frozen corn kernels
Pesto
¾ cups packed basil leaves
1 lemon juiced
⅓ cup extra virgin olive oil
Salt
Garnish
Optionally – sprinkle the peppers with cotija cheese
Preparation
Roasted Chile Poblano
Place the peppers on a baking tray, then set the tray 6 to 10 inches under the broiler flame. Roast for 5-7 minutes each side until the chile is uniformly blistered.. Remove from the oven and cool for a few minutes, then place them in a plastic bag so they can steam and soften. When cool enough to handle, peel off the skin.
Mexican Zucchini
Prepare a pot of boiling water and an ice bath. Boil the raw diced squash 2 minutes and remove the squash from the water with a slotted spoon and immediately place in a bowl of ice water for another few minutes to stop the cooking. Drain the squash and remove to a paper towel
Corn Kernels
Prepare a pot of boiling water, and an ice bath. Boil the corn for 6 minutes Remove to the ice bath and cool enough to handle. Place the end of the corn in the center hole of a bundt baking pan. Hold the tip of the cob, and using a sharp knife, slice down along the cob to remove the kernels, which will collect in the bottom of the pan.
Pesto
Add all ingredients in a blender or food processor except the olive oil. Blend ingredients while slowly pouring in the olive oil. Salt to taste.
Plating
Using a sharp knife, slice each pepper to make one opening for the filling and remove seeds from the pod. In a large bowl, fold to combine the Mexican zucchini, corn and pesto. Taste for salt.
Fill the peppers. Serve at room temperature.
Note
**How is Mexican gray squash (zucchini) different from green zucchini ? Mexican zucchini is mild in flavor and varying in size from baby to medium to large, and sports a pale green thin tender edible skin. Appearing nearly seedless, its tasty flesh is whiter and sweeter than zucchini.
Buen provecho !
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