Chiles Rellenos Gratin - cooking recipe

Ingredients

4 poblano chiles
1/2 cup finely chopped red bell pepper
3/4 cup fresh corn kernels
1/3 cup chopped green onion
1 tablespoon pine nuts, toasted (optional)
2 garlic cloves, minced
1 1/4 cups crumbled cheese, divided (pepper jack or chipotle jack kicks it up a notch)
2 tablespoons chopped fresh cilantro
1 teaspoon salt, divided
1 (15 ounce) can black beans, divided
2 tablespoons butter
1/2 teaspoon ground cumin (or to taste)
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 chipotle chile, seeded and minced (canned)
1 teaspoon chipotle adobo sauce (optional)
2 cups 2% low-fat milk
1/2 cup dry breadcrumbs
corn chips

Preparation

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