Farmers' Market Friday - For the love of Okra {Chiles Rellenos with Okra, Corn & Chorizo}

I'm having a modest love affair with okra right now. As I've previously mentioned in this space, the mere mention of the word can strike fear in the hearts of the uninitiated. Furry, fibrous, filled with large tan seeds and mucilaginous, it isn't the most obvious objects of affection. However, given the right treatment, this vegetable is a summer wonder. Mostly known in its fried and gumbo forms, I've been sauteing, stewing and pickling it for the past few weeks. It was about time for something new. 

When I saw some absolutely gorgeous Sweet Italian Peppers at the market, I knew what was up - Chiles Rellenos would be a great way to enjoy some okra. Chiles Rellenos (simply stuffed peppers in Spanish) are are typically on Tex-Mex menus as poblano peppers stuffed with ranchero chicken, or beef, or just cheese, and then battered and fried. I've made them, and they are a lot of work, and as you'll note, with the exception of the pepper itself, not very produce focused. Rather than that style, I ventured to try a more traditionally Mexican preparation that excludes the battering and frying and focuses on roasting and baking. Additionally, this recipe includes Spanish-style chorizo which is not the fresh super spiced red sausage that most of us know as a breakfast taco filling. Instead, this Spanish style chorizo is dried links with a very fragrant, smoky flavor and can be found near the deli in the "fraunchy" cheese section of most grocery stores.  

For this recipe, here's the market shopping list - (note: a number of vendors grow and sell the produce listed below. Investigate the market and ask vendors and select the items that look best from the vendors you choose.)

• Sweet Italian Peppers (mine were green; they may be available only ripe red now and that might be even more delicious)
• Okra 
• Sweet Corn 
• Sweet onions 
• Fresh Garlic 
• Extra Virgin Olive Oil from Central Texas Olive Ranch

Chiles Rellenos with Okra, Corn & Chorizo

adapted from Tim Love

• 6 large Italian sweet peppers (or poblanos)
• 1/2 lb okra, sliced in 1/2 in. rounds (about 2 C)
• 2-3 oz of dried, Spanish Chorizo (locally, I like Aurelia's Chorizo made in my childhood hometown of Boerne (oddly enough) & can be found at HEB)
• 1/2 medium sweet onion cut into small dice
• 2-3 ears of corn, kernels cut off the cob
• 8 oz Monterrey Jack cheese, grated/shredded
• 6-8 Tbsp of cotija cheese
• 3 cloves garlic, minced
• 1-2 Tbsp of olive oil

1. Heat broiler. Line a baking pan with foil. Wash peppers well and pat dry. Coat each pepper with a bit of olive oil and place on baking pan. Place peppers under the broiler and allow skins to char. Watch closely to prevent burning. Use tongs to turn peppers so the entire pepper is blistered and slightly browned to your liking. Remove pan from oven and allow peppers to sit and cool.
2. In a large skillet, heat 1 Tbsp of oil and add the chorizo. Cook for about 4 minutes, stirring frequently. Add onion and garlic and saute for 1-2 minutes. Add corn and okra and continue to saute for 7-8 minutes. Add 1/2 C water and allow the mixture to simmer over moderately low heat to thicken. Season with salt and pepper and remove from heat.
3. Heat oven to 350 F. Once peppers are cool enough to touch. Use a knife to make a small slit, lengthwise, in the side of the pepper. Remove seeds. Spoon filling into the prepared peppers.Top with one tbsp of cotija cheese. Place peppers in an oven-safe baking dish. Top each pepper with a generous amount of Monterrey Jack cheese.
4. Bake for 20-30 minutes until filling is hot and cheese is melted. Serve hot and enjoy!

This dish was another big hit with the family. The sweetness of the Italian pepper and the corn paired well with the onion and smokiness of the chorizo. The okra adds an interesting texture (not at all slimy) and a great flavor as well. For the vegetarians in your life, you could easily eliminate the chorizo and add a bit of smoked paprika to the vegetable filling mix to capture that smoky essence. Give okra a chance to be a co-star in this dish and let me know what you think!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

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