Chiles Rellenos with Corn-and-Okra Succotash

Name: Chiles Rellenos with Corn-and-Okra Succotash
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Southern
Ingredients: 85 grams thickly sliced bacon, cut into small dice ( 1/2 cup); 1 bay leaf; 1 rib celery rib, minced; 2 ears of corn, kernels cut off; 1 head garlic, halved crosswise; 237 milliliters low-sodium chicken broth; 473 milliliters ounces Monterey Jack cheese, shredded; 473 milliliters 1/2 pound okra, sliced crosswise 1/2 inch thick (about; 1 Tbsp olive oil, plus more for rubbing; 10 poblano chiles; 1 red bell pepper, cut into small dice; 1 mediums red onion, cut into small dice; 1 teaspoons Tim Loves Wild Game Rub; 10 servings Salt and freshly ground pepper; 57 grams dry Spanish chorizo, cut into small dice

You can never have too many side dish recipes, so give Chiles Rellenos with Corn-and-Okra Succotash a try. One serving contains 217 calories, 11g of protein, and 14g of fat. This gluten free recipe serves 10. This recipe is typical of Southern cuisine. Head to the store and pick up onion, tim love's game rub, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Garlic

Olive Oil

Dry Seasoning Rub

Meanwhile, light a grill. Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.

Ingredients you will need

Poblano Pepper

Equipment you will use

Grill

Transfer the chiles to a plate, let cool slightly, then rub off the skins. Make a slit along one side of each chile. Using scissors, snip out the cores and scoop out the seeds.

Ingredients you will need

Chili Pepper

Seeds

Dry Seasoning Rub

Equipment you will use

Kitchen Scissors

Heat a large saucepan.

Equipment you will use

Sauce Pan

Add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.

Ingredients you will need

Chorizo

Bacon

Cooking Oil

Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.

Ingredients you will need

Roasted Garlic

Bell Pepper

Vegetable

Celery

Onion

Corn

Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer. Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes. Season the succotash with salt and pepper, remove from the heat and let cool. Discard the bay leaf.

Ingredients you will need

Salt And Pepper

Bay Leaves

Broth

Game Meat

Okra

Dry Seasoning Rub

Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole. Spoon the filling into the poblanos and sprinkle with the cheese. 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. Alternatively, cover the skillet and bake in a 350 oven for 20 minutes.

Ingredients you will need

Poblano Pepper

Cheese

Salt

Equipment you will use

Oven

Frying Pan

Grill

Serve hot.

Equipment

Ingredients

Servings:

85grams

thickly sliced bacon, cut into small dice ( 1/2 cup)1

bay leaf 1rib

celery rib, minced 2

ears of corn, kernels cut off 1head

garlic, halved crosswise 237milliliters

low-sodium chicken broth 473milliliters

ounces Monterey Jack cheese, shredded 473milliliters

1/2 pound okra, sliced crosswise 1/2 inch thick (about 1Tbsp

olive oil, plus more for rubbing 10

poblano chiles 1

red bell pepper, cut into small dice 1mediums

red onion, cut into small dice 1teaspoons

Tim Love's Wild Game Rub 10servings

Salt and freshly ground pepper 57grams

dry Spanish chorizo, cut into small dice

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schloss Vollrads Riesling Spatlese. Reviewers quite like it with a 4 out of 5 star rating and a price of about 29 dollars per bottle.