Chiles Rellenos With Corn and Okra Succotash

Manami's Note:

Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For this version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness. ;).From A Cowboy Chef's Fourth of July by Tim Love, published July 2010. Tim Love created this rub for large cuts of beef but he uses it from yucca chips to chiles rellenos."I like the fruity flavor" he says. If you can't find guajillos substitute smoky ancho powder."

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 10 stuffed ...

RUB

• 1/4 cup kosher salt
• 1/4 cup fresh ground black pepper
• 1/4 cup pure chile powder (such as, guajillo or ancho)
• 2 tablespoons ground cumin
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary

CHILES RELLENOS

• 1 head garlic, halved crosswise
• 1 tablespoon olive oil, plus more for rubbing
• 10 poblano chiles
• 3 ounces thickly sliced bacon, cut into small dice (1/2 cup)
• 2 ounces dry spanish chorizo, cut into small dice
• 2 ears corn, kernels cut off
• 1/2 medium red onion, cut into small dice
• 1/2 red bell pepper, cut into small dice
• 1 celery rib, minced
• 1/2 lb okra, sliced crosswise 1/2 inch thick (about 2 cups)
• 1/2 teaspoon seasoning (Tim Love's Wild Game Rub)
• 1 bay leaf
• 1 cup low sodium chicken broth
• salt & freshly ground black pepper
• 6 ounces monterey jack cheese, shredded (2 cups)

Directions:

1. TIM LOVE'S WILD GAME RUB:.
2. Mix all ingredients in a jar and store in the refrigerator for up to 6 months.
3. CHILE'S RELLENOS:.
4. Preheat the oven to 350°.
5. In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes; squeeze the garlic cloves out of the skins.
6. Meanwhile, light a grill.
7. Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.
8. Transfer the chiles to a plate, let cool slightly, then rub off the skins.
9. Make a slit along one side of each chile.
10. Using scissors, snip out the cores and scoop out the seeds.
11. Heat a large saucepan; add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.
12. Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
13. Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer.
14. Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes.
15. Season the succotash with salt and pepper, remove from the heat and let cool; discard the bay leaf.
16. Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole.
17. Spoon the filling into the poblanos and sprinkle with the cheese.
18. Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted.
19. Alternatively, cover the skillet and bake in a 350° oven for 20 minutes.
20. Serve hot.