This is a fantastic recipe from Wine Food. We highly recommend this book!
In today’s episode of “Cook the Book”, we took advantage of fresh farmer’s market produce and could not have been happier with the results. I supposed you could add some chicken if you really wanted, but these babies are so tasty and gooey, you won’t miss it.
Pickled Red Onions
- 1 red onion, very thinly sliced
- 1 C hot tap water
- 1/2 C white wine vinegar
- 1 T sugar
- 1 1/2 t kosher salt
- 6 large bell peppers, any color
- 2 ears sweet corn, shucked
- 12 oz. tomatillos, husks removed
- 2 T EVOO, plus more for drizzling
- 2 t kosher salt
- 1/4 C white rice
- 1/4 C water
- 1/2 C finely chopped cilantro, plus leaves for garnish
- 1/4 C pumpkin seeds
- 2 green onions, thinly sliced
- 1 large garlic clove, minced
- Zest of 1 lime
- 1 1/2 t fresh lime juice
- 1 pound Co-Jack cheese, grated
- 8 ounces Cotija cheese, crumbled
- 2 T sour cream
Make the pickled onions at least one hour before serving. Or make them a few weeks ahead. They are great on everything. Put slice onions in a glass jar then pour hot water over followed by the vinegar, sugar and salt. Seal and shake, then set aside.
Preheat broiler with the rack positioned about 6 inches from the heating element. Line a large rimmed baking sheet with foil.
Halve the peppers lengthwise and scoop out the seed and white pitch. Arrange peppers on the prepared baking sheet with their cut side down, along with the corn and tomatillos. Coat the veggies on all sides with olive oil and season with 2 teaspoons of salt. Broil until all veggies are slightly charred on one side and the tomatillos collapse, 10-12 minutes. Remove the tomatillos from the pan and transfer them to a cutting board to cool slightly. Turn the corn and peppers and continue broiling until both are tender and charred on all sides, about 10-15 minutes more. Transfer corn to a cutting board to cool.
Turn oven down to 400 F.
Meanwhile, combine the rice, water and a pinch of salt in the small saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook until the rice absorbs the water about 10 minutes. Remove the pan from the heat and set aside, covered for 5 minutes. Uncover and fluff with a fork.
In a large bowl, toss the rice with the cilantro, pumpkin seeds, green onions, garlic, lime zest and lime juice until the rice is evenly coated and green. Stir in the co-jack, half the cotija and the sour cream. When cool enough to handle, coarsely chop the tomatillos and corn into the filling mixture. Last and adjust seasoning, adding salt if needed.
Stuff the peppers with the filling. Sprinkle remaining cotija over the filling and drizzle a bit of EVOO on top. Roast until the filling is hot and melty about 16-18 minutes
Garnish with the pickled red onions and cilantro leaves.