Flame-Roasted Chiles Relleños

If you prefer hotter flavor, after grilling and before filling the chiles, remove the seeds and veins but don’t rinse the insides. Serve the chiles with salsa, if you like, but be aware that poblanos can sometimes be very hot; choose your salsa accordingly. If you have access to a Latin American market, look for queso blanco and use it in place of the Monterey Jack.

PREP: 20 minutes plus steaming

GRILL: 20 to 25 minutes

MAKES: 6 side-dish servings

6 medium poblano chiles (about 4 ounces
each)

6 ounces Monterey Jack cheese, shredded
(1½ cups)

1 cup corn kernels cut from cobs
(about 2 medium ears)

½ cup loosely packed fresh cilantro leaves,
chopped

1. Prepare outdoor grill for direct grilling over medium heat.

2. Place whole chiles on hot grill rack over medium heat and cook, turning occasionally, until blistered and blackened on all sides, 10 to 15 minutes.

3. Transfer chiles to large sheet of foil. Wrap chiles in foil, seal tightly, and allow to steam at room temperature until cool enough to handle, about 15 minutes.

4. Meanwhile, in medium bowl, combine cheese, corn, and cilantro.

5. Cut 2-inch lengthwise slit in side of each chile, being careful not to cut through top or bottom. Under cold running water, gently peel off skin. Remove seeds and veins from opening; rinse with running water. Pat chiles dry with paper towels.

6. With spoon, fill each chile with about ½ cup cheese mixture. Gently reshape chiles to close opening. Place 3 filled chiles in single layer on each of two 18-inch square sheets of heavy-duty foil. Bring two sides of foil up and fold several times to seal. Fold over ends to seal in juices. (Chiles can be prepared to this point and refrigerated up to 6 hours before grilling.)

7. Place foil packet on hot grill rack and cook until heated through and cheese has melted, about 10 minutes.

EACH SERVING: About 160 calories, 9g protein, 13g carbohydrate, 9g total fat (5g saturated), 30mg cholesterol, 160mg sodium