Stuffed Poblano Relleno Recipe

Roast and blister

Preheat broiler or gas burner to high. Place poblanos on a sheet pan and broil or char directly over the flame, turning occasionally, until the skins are blackened and blistered on all sides, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 10 minutes—this loosens the skin.

When cool enough to handle, carefully peel away the charred skin using your fingers or a small paring knife, taking care not to tear the pepper. Make a lengthwise slit on one side of each pepper and remove the seeds and membranes while keeping the pepper largely intact to hold filling. Pat inside of peppers dry with paper towels. Brush lightly with 1 tbs vegetable oil and season the interior with 1 tsp kosher salt. Set aside on a tray for stuffing.

Heat 1 tbs olive oil in a skillet over medium heat. Add the finely diced shallots and cook until translucent, 3–4 minutes. Add the fresh corn kernels and cook 2–3 minutes until warmed and slightly golden.

Add mashed roasted garlic cloves to the skillet, stir to combine and remove from heat. Transfer the shallot–corn mixture to a bowl and let cool 5 minutes.

Fold in shredded Oaxaca cheese, chopped cilantro (1 cup), lime juice, and black pepper. Taste and adjust seasoning; the mixture should be cohesive and slightly melty. If the filling seems dry, add a teaspoon of olive oil or a splash of stock to bind.

Using a spoon, gently stuff each prepared poblano with about 1/2 to 3/4 cup of the filling, pressing lightly to pack but not tear the pepper. Wipe any filling off the exterior so they sit flat.

Place stuffed poblanos on a baking sheet lined with parchment. Bake in a preheated oven at 190°C (375°F) for 10–12 minutes, until the cheese inside is melted and peppers are heated through and edges are slightly blistered. Remove and keep warm.

While peppers roast, char the tomatoes, onion quarters and 3 garlic cloves on a hot cast-iron skillet or under the broiler until skins are blackened and flesh is soft, about 8–10 minutes. Transfer to a blender.

Add chopped chipotle in adobo (1 tsp), 2 tbs olive oil, 60 ml stock, smoked paprika and 1 tsp salt to the blender with the charred vegetables. Blend until smooth to a thick sauce. Taste and adjust acidity with a squeeze of lime or a pinch of sugar if tomatoes are very tart.

Pour the blended fondue into a small saucepan and simmer over low heat 4–6 minutes to meld flavors and reduce to a spoonable consistency. Keep warm until plating.

Place grated cotija and optional 1 tsp powdered sugar in a bowl or on a chilled plate. If you have a hand blender with a dry blade or a small food processor, pulse briefly while frozen to create a finer 'snow' texture. Alternatively, chill the grated cotija in the freezer 10–15 minutes, then grate again or break up with a fork to create snowy flakes. Cover and keep cold.

Bring 120 ml neutral oil to warm (not smoking) in a small saucepan (about 60–70°C / 140–160°F) then remove from heat. Place 1 cup packed cilantro in a blender with the warm oil and 1 tsp salt. Blend until bright green and smooth, about 30–45 seconds. Strain through a fine mesh sieve or chinois into a jar, pressing solids to extract oil. Refrigerate briefly to slightly thicken; if oil solidifies, bring to room temperature before using.

For plating, spoon a pool of warm fire-roasted tomato fondue onto each plate, set a stuffed poblano atop the sauce, sprinkle cotija snow over the pepper and around the plate, and finish with a drizzle of cilantro oil and a few micro cilantro leaves. Serve immediately.