* 2 tablespoons, Olive oil
* 1 cup, Chopped onion about 5 ounces
* 6 ounces, Sliced mushrooms about 2 cups
* 2 cups, white corn kernels, fresh or frozen no need to thaw
* 2 counts, Cloves garlic, minced
* 2 teaspoons, Ground cumin
* 1 teaspoon, Salt
* 1/4 teaspoons, Ground pepper
* 1/4 cups, Chopped fresh cilantro
* 16 counts, Fresh poblano chiles about 3 inches long, roasted and peeled
* 2 ounces, Grated monterey jack cheese about 1/2 cup
* 1/2 cups, 2 ounces chopped california walnuts
* 1 count, Recipe creamy pasilla sauce see below
* Fresh cilantro leaves, for garnish, to taste
* Roughly chopped california walnuts, for garnish, to taste
1. In a large sauté pan, heat the olive oil over medium heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
3. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
4. Add the corn, garlic, cumin, salt, and pepper; cook, stirring frequently, about 4 minutes.
5. Remove from the heat and stir in the cilantro. Set aside to cool.
6. Preheat the oven to 350° F
7. Generously butter a large glass or enameled baking pan, or coat with nonstick cooking spray; set aside.
8. Using a sharp paring knife, remove the core of the pepper from the stem end and using your fingers, gently pull out the seeds and ribs, taking care to keep the chile whole. (A slight split in the flesh is ok, but the presentation is prettiest if the chiles are stuffed whole.) Set on paper towels to drain.
9. When the mushroom and corn mixture is cool, add the tofu, Jack cheese, and walnuts; mix well.
10. Gently spoon about 1/4 cup of the filling into each chile; using your fingers, carefully stuff the filling down into the chile.
11. Using your hands, gently mold the top edge of the chile to enclose the filling.
12. Transfer the stuffed chiles to the prepared baking dish.
13. Bake, until the filling is hot, 25 to 30 minutes.
14. Serve with a generous spoonful of the Creamy Pasilla Sauce and garnish with fresh cilantro leaves and a sprinkling of chopped California walnuts.
15. *To roast fresh chiles: Coat them lightly in olive oil and place chiles on an open flame, such as a gas stove burner, charcoal or gas grill (if no open flame is available, putting the chiles on a pan in a broiler will also work).
16. Directly on the flame, rotate each chile until the skin blackens and blisters from the heat.
17. After the chile is completely blackened, place in a bowl and cover, or in a paper bag and close it, to allow the chile to steam.
18. After 15 to 20 minutes the skin should easily peel off.
Creamy Pasilla Sauce
* 1 cup, Pasilla Chiles, toasted
* 2 tablespoons, Olive oil
* 1/2 cups, Chopped onion
* 2 tablespoons, All purpose flour
* 2 tablespoons, Apple cider vinegar or wine vinegar
* 1 1/2 cups, Vegetable stock or water
* 1/8 counts, Generousteaspoon ground cloves
* 1 tablespoon, Sugar
* 1 cup, Milk
* 1/2 teaspoons, Salt
* 1/8 teaspoons, Ground pepper
* 3 ounces, Crumbled cotija cheese about 3/4 cup or freshly grated parmesan cheese
* 2 tablespoons, Chopped fresh cilantro
1. In a food processor, process the Pasilla Chiles, stopping to scrape down the sides of the bowl two or three times, until they become a smooth, thick paste. Set aside.
2. Heat the olive oil in a large saucepan over medium-high heat.
3. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
4. Sprinkle the flour over the onions and cook, stirring occasionally, until golden brown, about 4 minutes.
5. Add the vinegar; whisk until smooth. Slowly whisk in the vegetable stock and continue whisking until no lumps remain.
6. Stir sugar, milk, salt, and pepper; bring to a boil.
7. Reduce the heat to a simmer and cook, stirring occasionally, until the flavors have melded, 15 minutes.
8. Stir in the cotija cheese and continue simmering, stirring occasionally, 15 minutes more.
9. Remove from the heat and stir in the cilantro.
10. The sauce may be prepared ahead of time and gently reheated.