“Naked” Chile Rellenos
with Chorizo and Corn

 

These chile rellenos get their name because they’re roasted and stuffed before baking in a smoky tomato sauce. No breading, no frying. The result is a lightened-up spin on a Mexican favorite where the chiles really get to shine. Here, they’re stuffed with ground chorizo, fresh corn, scallions, cilantro and Mexican cheeses. The chunky cherry tomato and avocado salsa on top brightens up the dish and shows off some of late summer’s best produce at its peak. Assemble your casserole dish in advance and then pop it in the oven when you’re ready to eat.

 
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Serves 6

Smoky Tomato Sauce

  • One 28-ounce can whole peeled tomatoes

  • 2 canned chipotle chiles in adobo, plus 2 Tablespoons adobo sauce

  • Kosher salt and pepper

Chile Rellenos

  • 6 poblano peppers (about 2 pounds)

  • 1 Tablespoon neutral oil, such as canola or grapeseed

  • ½ yellow onion, finely chopped

  • 1 pound loose fresh chorizo

  • 1½ cups raw corn kernels (from about 3 ears)

  • 3 scallions, thinly sliced

  • ¼ cup finely chopped cilantro

  • Kosher salt and pepper

  • 8 ounces Oaxaca and/or Monterey Jack cheese, cut into small cubes

Salsa

  • 1 small Hass avocado—halved, pitted and diced

  • 1 pint cherry tomatoes, halved

  • 1 serrano or small jalapeño pepper—thinly sliced

  • 1 garlic clove, minced

  • 2 Tablespoons fresh lime juice

  • Kosher salt and pepper 

  • Mexican crema, small cilantro sprigs and lime wedges, for serving

1. Make the smoky tomato sauce In the bowl of a food processor, pulse all of the ingredients together until smooth. Add more adobo sauce, if desired. Season with salt and pepper.

2. Make the Chile Rellenos Preheat the broiler and position a rack 2 inches from the heat. Spread the poblanos on a rimmed baking sheet and broil, turning occasionally, until blistered and blackened, about 10 minutes. Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 to 20 minutes. Carefully peel the poblanos and discard the skins. Cut a slit lengthwise along the top of each pepper and gently scrape out the seeds, being careful not to tear the poblanos. It’s ok if some seeds remain, but do not remove the stem. Lower the oven temperature to 400°F.

3. In a large skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes. Add the chorizo and cook, breaking up the meat with your spatula, until cooked through, about 8 minutes. Pour off any excess fat from the skillet. Stir in the corn, scallions and cilantro and season with salt and pepper. Let cool completely. When the chorizo mixture has cooled, stir in the cheese. 

4. Spread the smoky tomato sauce in the bottom of a 9-by-13-inch baking dish. Carefully fill the poblanos with the chorizo-and-cheese mixture and arrange snuggly, cut side up, in the baking dish. Bake the chile rellenos until bubbling and heated through, about 35 minutes. Let cool slightly.

5. Meanwhile, make the salsa In a medium bowl, gently combine all of the ingredients. Season with salt and pepper. Cover and let sit at room temperature until you’re ready to serve.

6. To serve, drizzle the chile rellenos with Mexican crema. Spoon some of the salsa over the top and then garnish with small cilantro sprigs. Serve right away, passing the remaining salsa and lime wedges at the table.