Here's my version of a quick and easy chile rellenos using chorizo and chayote as the filling with a crunchy topping of panko crumbs and almonds. You can bake this dish right away, or it can be assembled the day before. It's designed to go directly from the refrigerator to the oven without any additional prep the next day, and it bakes in just 30 minutes. I've written this recipe to use supermarket chorizo, but it's also great with the Green Chile Chorizo from Season 7 of Mexico - One Plate at a Time. So, if you're looking for another recipe to use your homemade chorizo, here it is.
INGREDIENTS
- 4 large (about 1 1/4 pounds total) fresh poblano chiles, not twisted or deeply indented
- 1 pound chorizo (we like the Supremo brand)
- 2 cups diced white onion
- Salt
- 1 pound chayote, seeded and diced (about 3 cups) OR 1 pound diced zucchini
- 6 ounces goat cheese
- 1 1/2 tablespoon olive oil
- 1/2 cup panko bread crumbs
- 1/4 cup (1 1/2 ounces) finely chopped blanched almonds
- 2 tablespoon finely chopped cilantro or flat leaf parsley
INSTRUCTIONS
Roast the chiles directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skins have blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Place in a bowl, cover with a kitchen towel and let stand 5 minutes. Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2-inch below the stem end and continuing to the tip. Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2-inch on both sides. One by one, open up the chiles and remove all the seeds. Quickly rinse the inside the chiles, being careful not to rip the opening any wider; and drain on paper towels, cut-side down.
Crumble the chorizo into a 12-inch non-stick skillet set over high heat. Cook for 5 minutes, using a spoon to break up any large pieces, until the chorizo is nicely browned and cooked through. Lower the temperature to medium, scoop in the diced onion, chayote or zucchini, and 1 1/2 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the chayote has softened. Remove from the heat and cool completely.
Once cooled, crumble the goat cheese over the mixture and stir to combine. Stuff each chile with 1/4 of the chorizo-goat cheese mixture and then fold the chile around the sides of the filling leaving a gap in the center. Place the filled chiles into a 13 x 9-inch casserole dish and wrap tightly with aluminum foil. Refrigerate until you're ready to bake them.
Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Once the oil is hot, scoop in the panko crumbs and almonds. Cook for about 3 minutes, stirring constantly, until the mixture is golden brown. Cool completely and store in an air-tight container until you're ready to serve.
When you're ready to finish the dish, preheat the oven to 375 degrees. Remove the chiles from the refrigerator and place the foil wrapped casserole dish in the oven on the middle rack. Bake for 30 minutes.
While the chiles are baking, stir the chopped cilantro or parsley and 1/4 teaspoon salt into the panko/almond mixture. Remove the casserole from the oven, slide the chiles onto a serving dish and sprinkle the panko topping over the top. Serve immediately.
