Ok, well maybe not the best thing EVER, but this was an outstanding dish! I saw a recipe in the Raley's Something Extra magazine from chef Rick Bayless and decided to put a few twists on it to make it my own and make to it more suitable to our household tastes. We also had a little last minute dinner party and every plate on the table was cleaned. I think we were all a bit surprised by how much we enjoyed this healthy twist on the chili relleno that ditched that greasy fried batter. Was it the BEST thing I ever made? hmmmm, that's a tough one, definitely the best thing I've made this week, and overall it's pretty high up there on the list! I think it's safe to say that everyone at the table agreed this one was two thumbs up! Enjoy!
Stuffed Chilies Grilled in Corn Husks
14 large dried corn husks
12 medium Anaheim chiles
1 medium red onion, sliced 1/2 inch thick
Vegetable oil & salt
2 cups diced rotisserie chicken
1 cup fresh or frozen corn
8 oz shredded cheese
(I used a Mexican blend)
1 tsp house seasoning or salt & pepper
Tomatillo Salsa, for serving
Soak the corn husks in hot water for one hour to soften; drain and set aside.
Roast the chiles on grill at medium-high until blackened and blistered, about 4 minutes. Collect in a bowl and cover with a kitchen towel. Meanwhile, brush both sides of the onion slices with a little oil, sprinkle with salt, then lay in a single layer on the grill. Grill, turning at least once, until richly browned and soft, about 7 minutes. Scoop onto a cutting board and chop into small pieces.
When the chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chili and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.
In a large bowl, mix together the chopped chicken, shredded cheese, chopped grilled onion, corn & seasonings. Stuff each chile with a portion of the cheese mixture.
Pat corn husks dry and place on a flat surface. Place two chiles lengthwise on a corn husk and roll up. Lay each “chile relleno roll” on another corn husk, tapered end pointing the opposite direction. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Lay the rolls on the grill.
Grill them for 10 to 12 minutes, turning them regularly, until the corn husks are slightly charred, the cheese has melted and the filling is warm warm. Slide them onto plates, cut off the ties, open the husk. Top with tomatillo salsa.
What's the best thing that you've ever made? This inquiring mind would love to know!
This is so interesting. It almost looks a like a tamale, but wait! It's a relleno. Very cool.
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