Chiles Rellenos

Directions

1. 1
   Place a wire rack over a burner on the stove.
2. 2
   Roast the poblanos on the rack and turn with tongs until blackened evenly.
3. 3
   Remove from heat and set aside.
4. 4
   Heat canola oil in a medium heavy nonstick saute pan over medium heat.
5. 5
   Add the onion and zucchini and saute until golden, about 5 minutes.
6. 6
   Add the cumin, oregano, garlic powder, tomatoes, green chiles and corn.
7. 7
   Continue to cook until the mixture is almost dry.
8. 8
   Meanwhile, use a paper towel to rub off the skins from the poblanos.
9. 9
   Make an incision on 1 side, and remove seeds and membranes from inside, while making sure to keep the poblano intact.
10. 10
    Heat a medium heavy nonstick saute pan over medium heat.
11. 11
    Lightly spray with canola cooking spray for 2 seconds.
12. 12
    Evenly stuff the 4 poblanos with the zucchini mixture and the shredded cheese.
13. 13
    Carefully place the stuffed poblanos in the heated saute pan and sear on each side for approximately 2 minutes, or until golden brown.
14. 14
    Serve warm with tomato salsa.