Chiles Rellenos Gratin

Ingredients

• 2 tablespoons butter 
• 15 ounce black beans divided drained canned
• 0.5 cup breadcrumbs dry
• 2 tablespoons flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 cups ears corn fresh
• 2  garlic clove minced
• 0.5 cup spring onion chopped
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon nutmeg 
• 0.3 teaspoon ground pepper red divided
• 1 tablespoon juice of lime fresh
• 2 cups milk 2% reduced-fat
• 2 tablespoons pinenuts toasted
• 8  poblano pepper 
• 3 ounces queso fresco divided crumbled
• 1 cup bell pepper red finely chopped
• 1 teaspoon salt divided

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
3. Place in a zip-top plastic bag; seal.
4. Let stand 15 minutes. Peel and discard skins.
5. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
6. Preheat oven to 35
7. Heat a large nonstick skillet coated with cooking spray over medium heat.
8. Add bell pepper; cook 4 minutes, stirring frequently.
9. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently.
10. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.
11. Place half of beans in a bowl; mash with a fork.
12. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.
13. Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.
14. Increase heat to medium. Cook milk mixture 8 minutes or until thick.
15. Remove from heat; stir in 1/2 teaspoon salt and lime juice.
16. Pour milk mixture over stuffed chiles.
17. Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture.
18. Bake at 350 for 20 minutes or until sauce is bubbly.
19. Preheat broiler.
20. Broil 1 minute or until top is golden brown.