Chile Cheese Gratin
Instructions:
- Cheese plays the starring role here, and tortilla chips provide
the crunch; it’s a far simpler form of chiles rellenos,
not as elegant but with equally good flavor.
Other vegetables you can use: chayote, zucchini,
summer squash, shucked corn kernels , or green beans.
- 1 tablespoon neutral oil, like grapeseed or corn
- 12 medium poblano or other mild fresh chiles or bell peppers, roasted and cleaned
- 2 cups peeled, seeded, and chopped tomato with its liquid (canned is fine)
- 3 cups grated cheddar, Monterey Jack, or cotija cheese or crumbled queso fresco
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup crushed tortillas chips
- Sour cream for garnish (optional)
- Heat the oven to 375 F. Grease a large gratin or similar ovenproof dish with the oil.
- Cut the chiles in half (large pieces are fine). Layer the chiles, tomato, and cheese (be sure to end with cheese), sprinkling every now and then with a bit of salt, pepper, and cilantro. Top with the tortilla chips.
- Put in the oven and cook until the cheese is melted, bubbling, and browned, about 25 minutes. Serve immediately with a dollop of sour cream or lower the heat to 250 F and keep warm for up to 30 minutes.
- Chile Cheese Gratin with Chorizo.
- Add up to 1 pound crumbled cooked Mexican chorizo and layer with the chiles and cheese.
- Hot and Smoky Corn Gratin.
- Substitute 4 cups corn kernels (grilled, roasted, or steamed) for the chiles. Add 2 to 4 tablespoons chopped canned chipotle chile with its adobo along with the tomatoes.
- Summer Squash and Salsa Gratin.
- For the chiles, substitute 3 or 4 medium zucchini or yellow squash, cut into lengthwise slices (about 1/4 inch thick) and cooked any way you like: grilled, roasted, steamed, or parboiled and shocked. Use Fresh Tomatillo Salsa instead of the tomato. Add 1/2 cup of so chopped or whole pumpkin seeds (pepitas) with the tortillas.