Roasted Cauliflower and Corn Chile Rellenos with Truffled Crema

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by Chef Jeff Smedstad

azfamily.com

Posted on January 15, 2013 at 6:00 AM

Updated Monday, Jan 14 at 10:44 AM

Not your traditional Chile Relleno, another instance of being around food and dreaming of food.......

Cauliflower mixture:
1/2 cup Olive Oil
2 Tbsp Butter
4 cups Cauliflower cut into large florets
1/4 cup sliced Garlic
1-1/2 cups sliced Onion
1-1/2 cups cut corn
1/2 tsp Salt
1/4 tsp Black Pepper
1 tsp Oregano

Heat Olive oil and butter over medium high heat in a large shallow pot, add cauliflower and cook for 3 minutes stirring occasionally, then add garlic and onion, cook 5 - 10 more minutes until lightly browned. Add corn & spices and cook for 5 more minutes, stirring all the while until well browned but not burnt, set aside to cool slightly.

Salsa Verde:
1/4 cup Olive oil
1 Poblano Chile, rough chopped
1 Jalapeno, stemmed, seeded and chopped
3 cloves garlic, rough chopped
1/2 cup chopped onion
4 cups tomatillos, washed & husked
2 cups water
2 tsp salt
1/2 tsp sugar
1 Tbsp Oregano
1 tsp Cumin
1/2 cup Cilantro

In a sauce pan over high heat, heat oil & cook poblano, jalapeno, garlic and onion until softened. Add remaining ingredients & simmer until tomatillos have softened. Cool slightly and puree.

Truffle Crema:
1 cup Sour Cream
4 Tbsp Truffle Oil
2 tsp Sherry Vinegar
1/2 tsp Oregano
1/3 tsp Salt
dash Pepper

Mix all ingredients & refrigerate.

2 cups shredded Jack cheese
6 roasted Poblano Chiles, peeled and seeded

Finish: Stuff the chiles with the cauliflower mix and shredded cheeses. Place into a baking pan, top with Salsa Verde. Bake at 300 until hot, about 30 minutes. Remove from oven, top with Truffle Crema. Garnish as desired. I like Cotija cheese, dried corn, fried shoestring sweet potatoes and Pico de Gallo. Let your imagination guide you!

 

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