Chiles Rellenos Gratin

Directions

1. 1
   Preheat broiler (or gas grill).
2. 2
   I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
3. 3
   Place in zip-lock bag, seal.
4. 4
   Let stand for 15 minutes.
5. 5
   Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
6. 6
   Preheat oven to 350 degrees.
7. 7
   Heat a large nonstick skillet coated with cooking spray over medium heat.
8. 8
   Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
9. 9
   Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
10. 10
    Place half of beans in a bowl and mash with a fork.
11. 11
    Add mashed beans and whole beans to the corn mixture.
12. 12
    Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
13. 13
    Arrange stuffed chiles in casarole baking dish coated with cooking spray.
14. 14
    Set aside.
15. 15
    Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
16. 16
    Cook 30 seconds stirring constantly.
17. 17
    Gradually add flour cook for 3 minutes stirring constantly.
18. 18
    Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
19. 19
    Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
20. 20
    Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
21. 21
    Bake 350 degrees for 20 minutes or until sauce is bubbly.
22. 22
    To brown the top broil for 1 minute or until golden brown.
23. 23
    Serve over a bed of crushed corn chips.