As I mentioned in my picks for the week, this recipe goes way back. I also mentioned there was a story to go along with it. I’m not one to typically air dirty laundry but the fight ended up yielding a pretty delicious recipe so let’s do this.
It was summer and I was pregnant. Quite pregnant, with L. I remember working all day at HP and then waddling home around 5:00 sharp. It was a great job that way.
M was unfortunately not so lucky and like most 27 year olds building their career was logging in 80+ hours per week. I remember him arriving home close to 9:00 and walking in the door lugging his laptop bag.
‘What’s for dinner?’
‘Stuffed chili rellenos’, I replied. I waited right until he pulled in the garage to pop them in the oven because that’s just the way I do things.
‘That sounds great’ as he grabs a cold beer and heads to the table.
We sit down and I dish him up two to start. He looks at them with an odd face and sort of moves his fork around inside them. He then looks up and asks, ‘what else are we having?’
‘Um, nothing else. This is dinner.’ Tread carefully M, tread carefully.
‘But there is no meat.’
‘Well…I know. But there are so many veggies, including corn, and cheese…and…’ my voice trails off. Being 7 months into the pregnancy I start to tear up. I have serious issues when people don’t like the food I serve.
So there you have it. M just worked an almost 14 hour day and I’m very pregnant. Let’s just say it was not the best combo. I think it ended with a very loud ‘I AM NEVER MAKING DINNER FOR YOU. AGAIN!!!!!!!!!!!!!!’ while storming out the door to walk (ok, waddle) around the lake and sob into my cell phone to my girlfriend. Tia, are you remembering this?
Fueled with rage my version of this recipe was born. It was too good not to keep in the rotation, all it (apparently) needed was some delicious italian sausage thrown into the mix to make everyone happy. And by everyone I mean my picky husband.
- 4 large poblano peppers
- 2 TBS vegetable oil
- 3 cups corn, frozen or fresh
- 1 red onion, chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic, chopped
- 1 15 ounce can fire roasted tomatoes (or regular works fine as well)
- 1.5 tsp cumin
- 1/2 tsp oregano
- salt & pepper
- italian sausage, heaven forbid
- 1 cup shredded mexican blend cheese or Chihuahua cheese
- Preheat broiler to high.
- Place poblanos under the broiler and char evenly all over, about 10-12 minutes.
- If using sausage, cook over medium heat in a skillet in some olive oil.
- While the sausage and peppers are working, get your veggies ready. Heat the oil in a skillet over high heat. When the oil smokes or ripples add the corn, onion, jalapenos, and toss until the vegetables char at the edges and the onions are tender, 4 to 5 minutes.
- Reduce heat to medium-high and add in the garlic, tomatoes, and seasonings. Add in your cooked sausage if using. Cook another minute or two to blend the flavors then turn the pan off and remove from the heat.
- Split the charred peppers open (the long way) and scoop out the seeds with a small spoon. Place the peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix and top with cheese.
- Pop them back under the broiler until the cheese is browned and bubbly.
So, what’s your vote?