From: www.localdifference.org/recipes

Serves 6

Ingredients

6 large Poblano Chiles

Stuffing:

½ lbs shredded Monterey Jack cheese
½lbs cream cheese, room temperature
2 ears fresh corn
1 small yellow onion, small dice
1 Tbsp. fresh oregano, minced
1 Tbsp. garlic, minced
1 tsp. salt
1 tsp. black pepper
2 Tbsp. vegetable oil.

Salsa Chipotle Rojo:

5 lbs fresh tomatoes, quartered
1 large yellow onion, rough chopped
10 cloves peeled garlic
1 7 oz can chipotles in adobo
2 Tbsp. cider vinegar
1 Tbsp. salt
1 tsp. ground cumin
1 Tbsp. fresh oregano, minced
4 cups water
¼ cup olive oil

Directions

Preheat oven to 450°F.

Preheat broiler or gas grill to high. High heat is important.

Place chiles under broiler with the door open or on gas grill. Turn every couple of minutes. You want to blister and lightly char the skin only. Remove from heat and place in a paper bag for 5 minutes, as this will loosen the skin. Remove the skin by running your hands down the chile, being careful not to rip the flesh of the chile. (If you leave some skin on the chile that is okay.). Cut a small slit in chiles lengthwise from just under the top of the chile to just before its bottom. Carefully cut out the placenta, which holds most of the seeds, making sure to leave the top and stem intact. Remove the seeds.

Remove corn from ear and saute in oil over medium heat with onion and garlic until aromatic. Remove from heat and cool to room temperature. Mix cheese with seasonings and oregano and then incorporate cooked vegetables into mix. Stuff chiles with cheese mixture so that the edges of the slit close over the stuffing. Cover and chill Rellenos until ready to cook. They can be made 4-5 hours ahead of time.

Split tomatoes, onions, and garlic in 2 shallow baking dishes and roast in oven until charred black on top. Remove seeds from chipotles (use gloves or tongs to hold chiles). Puree all ingredients in a blender, split into batches if necessary.

Preheat oven to 400°F.

Place chiles on a baking sheet seam side down. Bake for 25 minutes or until the cheese is melted. Serve over warm Salsa Chipotle Rojo with sour cream.