Slow Food International’s Eat Local Challenge continues and I am getting caught up on my posts! Going to the Farmer’s Market down town Fort Collins, Colorado was even sweeter as I encountered this amazing mural just across the street.
The autumn mood was definitely present and influencing my choices for dinner that evening. There’s a kind of primal instinct about eating with the seasons that rings so satisfyingly deep – it grounds me, into the season, the day, what’s available.
I felt these stuffed chilies would be a perfect accompaniment to the bison and apple stew I posted about last time. The poblanos came from a farm near Eaton, Colorado, less than 25 miles away, chubby and thick – they roasted up fragrant and irresistible in my broiler.
Then the last of the season sweet corn – from Miller Farm near Platteville, 26 miles away – offered up it’s own irresistibility as I grilled it inside on my ridged cast iron grill pan.
I’ve previously shared about the joy of meeting these local Fort Collins goats (all named after spices), and reveling in the great quality of their milk, yogurt and cheese. Thank you Maura!
The recipe for these stuffed chilies is so easy. The local, tangy raw milk chevre’s flavor works perfectly with the sweet, nutty, slightly smoky grilled corn, some sauteed onion and garlic, with the tart bits of tomatoes (these from my garden!) rounding out the filling.
Grilled Corn and Chevre Stuffed Poblano Chilies
- 6 large fresh poblano chilies
- 3 ears sweet corn
- 2 tbsp. vegetable oil
- 1 packed cup chevre cheese
- 2/3 -3/4 c. onion, finely diced
- 4-5 large cloves garlic, minced
- 1 1/2 c. chopped fresh red tomatoes
Pre-heat broiler. Wash chilies, arrange on baking pan. Broil on highest oven rack, watching closely, turning each chili as it browns, blackens and blisters. When all sides have recieved the heat and are nicely roasted, pull from oven. Adjust oven to Bake – and 350 degrees. Allow chilies to cool enough to be able to handle, slide the thin skins from the chilies, then pull or cut stem ends out. Carefully slit up one side of each chili, and scrape seeds from within. Arrange in a row in a large baking pan.
While chilies are broiling, heat 1 tablespoon of oil in skillet and saute onion and garlic over medium high heat, stirring often, until they are turning translucent and beginning to brown.
Heat grill or stove top grill pan. Shuck corn, making sure all silk is removed. Rub ears with remaining tablespoon of oil with your hands, then grill, leaving kernels to brown slightly before turning. Remove from pan, let cool until you can handle, then cut kernels from ears.
In a large bowl, combine onion and garlic, grilled corn kernels, chevre and 1/2 of chopped tomatoes. Taste for seasoning – add a dash of salt if desired. I love the pure flavors of the ingredients to shine through. Stuff chilies, gently close them, and scatter the rest of the chopped tomatoes over the top.
Bake stuffed chilies, pan covered with foil, for 35-40 minutes, until steaming hot. Serve with desired accompaniments for dinner, lunch, and – very well received – with eggs for a hearty breakfast.
I continue to be so grateful for all the people who feel strongly enough about small farms and growing organically, to be carrying on the traditional ways of eating. And grateful that my spirit craves my spring, summer and fall spending glorious time in my own garden. #EatLocal #SlowFood #EatLocalChallenge