I can’t lie and say this was a super easy recipe because it certainly did make several dirty dishes, but I think it’s worth it. It is a really healthy way to get chile rellenos in which is important because they are M’s favorite Mexican dish. Plus no meat!
Serves 2 as a main dish, serves 4 with a side.
3/4 cup cooked barley
4 poblano peppers
1 tsp oil
1 small onion, finely chopped
2 garlic cloves, minced
1 ear of corn, kernels cut off
2 tbsp fresh cilantro, finely chopped
1 jalapeno pepper, minced (we kept the seeds)
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp grated lime zest
1/3 cup shredded Cheddar cheese
4 tablespoons plain Greek yogurt
Cook barley according to package directions. I usually make more and save it for salads and other dishes throughout the week.
To roast the poblano peppers, preheat your broiler. Place peppers under broiler and cook for about 10 minutes. Use tongs to turn them frequently to ensure all sides are blackened. Transfer to a sheet of tin foil and tightly wrap the peppers in it. Let steam for about 15 minutes. When they are cool enough to handle, carefully removed the blistered skin. Use a sharp knife to cut a long slit in one side the peppers and remove the seeds. Take care not to rip them (but if you do, put them in the middle of the baking dish like I did! Ha ha.)
To cook the filling, heat oil in a medium skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add barley, fresh corn kernels, jalapeno, cumin, salt and lime zest and cook until warmed through, about 4 minutes more.
Place peppers in a greased baking dish and carefully spoon filling into each pepper. Sprinkle each with cheese. Cover and bake until heated through, about 25 minutes. Serve with a dollop of yogurt.