Gobble, Gobble: Poblano-Corn Casserole, from Ricky Avila at MexTopia
The dish originated as a classic Chile Relleno, stuffed with cheese and a roasted corn-crema sauce. Based on my family’s Texas, Mexican culinary influences the Thanksgiving holiday table was a virtual smorgasbord of dishes from both sidesof the border.
It was common to see cranberry sauce along side hot sauce, southern corn bread next to tortillas, baked sweet potatoes set beside a bowl of pinto beans and for the main event we would have the traditional roasted turkey as well as pork tamales.
Thanksgiving is known for casserole dishes, and thus, our classic Chile Relleno recipe was deconstructed into this unique indulgence that has become common place on our Turkey Day table.
This Thanksgiving, give this recipe a try and maybe some other foods that you may not have considered, our table now includes my wife Michelle’s favorite
wild rice casserole from her roots in northern Minnesota. I hope I have helped inspire you to begin new Thanksgiving table traditions.
Poblano Pepper Corn Casserole
3 Large Roasted Poblano Peppers
4 Ears Roasted Corn
1 Roasted Red Bell Pepper
3 Cloves Roasted Garlic
1 Medium White Onion
4 Cups Crema Mexicana (Creme Fraiche)
2 Cups Chihuahua Cheese Grated
4 Oz. Goat Cheese
Salt & Pepper to taste
4-5 Quart Casserole dish
Preheat oven to 350 degrees.
Roast the poblano peppers, red bell pepper, onion and corn on open flame or in Broiler until Peppers are blistered and charred and
corn is lightly browned. Also, roast garlic cloves, skins on, until outer skin is lightly browned.
Cover and sweat peppers for 10 – 15 minutes, remove charred skin. Remove roasted corn from cob. Remove garlic skins.
Chop all vegetables to a medium dice.
In a large bowl mix crema mexicana and Chihuahua cheese. Fold in all the vegetables. Pour into casserole dish. Dollop goat cheese on top.
Bake in oven for 30-45 minutes until hot an bubbly.
Ricky Avila is the chef/owner of MexTopia restaurant.