Name: Vegetable Chiles Rellenos with Walnut Sauce and Cheese
Yield: 6
Ingredients: 12 large poblano chiles -; 1 cactus paddle -; 2 tbsp. extra-virgin olive oil -; Extra-virgin olive oil -; 1 red bell pepper -; 1 zucchini -; 1 chayote -; Kosher salt -; 1 can hominy -; 1/2 c. frozen peas -; 1/2 c. golden raisins -; 1/2 c. dried apricots -; 1 tbsp. finely chopped oregano -; 1 c. Chopped cilantro -; Freshly ground pepper -; 2 oz. coarsely shredded Monterey Jack cheese -; 2 oz. coarsely shredded Oaxaca cheese -; 2 oz. coarsely shredded asadero or more Monterey Jack cheese -; 2 oz. finely shredded Cotija cheese -; Spiced Walnut Sauce -

Vegetable Chiles Rellenos with Walnut Sauce and Cheese

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Ingredients for - Vegetable Chiles Rellenos with Walnut Sauce and Cheese

1. 12 large poblano chiles -

2. 1 cactus paddle -

3. 2 tbsp. extra-virgin olive oil -

4. Extra-virgin olive oil -

5. 1 red bell pepper -

6. 1 zucchini -

7. 1 chayote -

8. Kosher salt -

9. 1 can hominy -

10. 1/2 c. frozen peas -

11. 1/2 c. golden raisins -

12. 1/2 c. dried apricots -

13. 1 tbsp. finely chopped oregano -

14. 1 c. Chopped cilantro -

15. Freshly ground pepper -

16. 2 oz. coarsely shredded Monterey Jack cheese -

17. 2 oz. coarsely shredded Oaxaca cheese -

18. 2 oz. coarsely shredded asadero or more Monterey Jack cheese -

19. 2 oz. finely shredded Cotija cheese -

20. Spiced Walnut Sauce -

How to cook deliciously - Vegetable Chiles Rellenos with Walnut Sauce and Cheese

1. Stage

Roast the poblanos over a gas flame or under the broiler, turning, until charred. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel the chiles. Using scissors, snip a slit in one side of each chile and remove the seeds, leaving the stem attached.

2. Stage

Preheat a grill pan. Brush the cactus with oil and grill over moderately high heat, turning once, until lightly charred and just softened, 4 minutes. Transfer to a work surface and let cool slightly, then cut into 1/2-inch dice.

3. Stage

In a large, deep skillet, heat the 2 tablespoons of olive oil until shimmering. Add the bell pepper, zucchini, chayote and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and starting to brown, 15 minutes. Add the cactus, hominy, peas, raisins, apricots, oregano, and cilantro and cook, stirring, until hot, 4 minutes. Season the filling with salt and pepper and let cool slightly.

4. Stage

Preheat the oven to 375 degrees F. In a bowl, combine all of the cheeses. Lightly season the insides of the poblanos with salt. Stuff the filling into the poblanos and press closed; arrange in a large baking dish. Pour the Spiced Walnut Sauce over the chiles and sprinkle the cheeses on top. Bake in the upper third of the oven for 10 minutes, until the cheese is melted and the filling is hot. Serve hot.