This dinner was all Mike’s idea, and it’s one of the best meals we’ve had in ages (although I seem to be saying that a lot lately… I have always had a problem with overuse of hyperbole.)
ANYWAY. We’d both been talking about chiles rellenos, and how they’re pretty much the best Mexican food ever. I decided to put them on the menu for the week, and he suggested baking them in muffin tins so they weren’t so fragile (and could be baked, not fried). Of course I thought the idea was brilliant, and it ended up working perfectly. I put corn, mushrooms, and tomatoes inside, topped that with some jack cheese, and covered that with a fluffy egg mixture. HEAVEN. And they’re so cute and convenient!
The only thing you might need to be careful with is the heat factor of the peppers. I used fresh pasillas and half of them were pretty spicy (the other half weren’t at all). I don’t really have any suggestions about how to deal with this issue, I just thought I should give a heads up.
8 fresh pasilla chiles
1 tbsp vegetable oil
8 ounces white mushrooms, sliced
2 Roma tomatoes, diced
kernels cut from 2 ears of fresh corn
1/4 white onion, diced
salt and pepper
16 thin slices of jack cheese
4 egg whites
2 egg yolks
Put the chiles under a hot broiler and cook until the skin is blackened and blistered, turning every few minutes. Transfer to a bowl and cover with a dish towel for 15 minutes or until cool enough to handle.
Scrape off the skin, remove the stem and seeds, and cut each chile in half lengthwise. Press each half chile into a muiffin tin cup and set aside.
Preheat the oven to 375.
Heat the oil in a wide skillet over medium high. Add the onions and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook another 5 minutes, then stir in the tomatoes, corn, cinnamon, salt, and pepper and cook for about 10 minutes or until the corn is tender.
Set the corn mixture aside to cool slightly. Whip the egg whites until they hold soft peaks. Gently beat the egg yoks, then fold into the whites then spoon into the
Stir half the egg mixture into the corn and mushroom filling.
Spoon the filling into the chile-lined muffin tins, then top with a piece of cheese (torn into pieces to fit, if necessary).
Put a dollop of egg mixture on top of the cheese, then bake for about 15 minutes or until egg is cooked. Carefully remove from muffin tins to serve.