Roasted-Vegetable Chiles Rellenos

Ingredients

• 1  bay leaves 
• 1 cup chayote squashes diced (or zucchini)
• 1  chipotles in adobo canned drained
• 4 servings chives fresh whole
• 4 servings cilantro leaves 
• 0.7 cup breadcrumbs dry
• 2 tablespoons cilantro leaves fresh minced
• 1.3 cups ears corn fresh ( 2 ears)
• 6  garlic clove unpeeled
• 0.3 cup spring onion thinly sliced
• 2 medium onion peeled quartered
• 4  oregano 
• 1 Dash pepper 
• 1 pound poblano pepper 
• 0.3 teaspoon salt 
• 2 pounds tomatoes 
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• sieve
• aluminum foil

Directions

1. Preheat oven to 50
2. Remove stem ends of poblano chiles, leaving chiles whole; discard seeds and membranes. Set aside.
3. Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan.
4. Bake at 500 for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary).
5. Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins.
6. Remove cores from tomatoes.
7. Place tomatoes, garlic, onion, and chipotle chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids.
8. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 cups.
9. Remove from heat; discard oregano and bay leaf.
10. Add 1/4 teaspoon salt and dash of pepper to tomato mixture; set sauce aside, and keep warm.
11. Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3/4 cup corn mixture into each poblano chile.
12. Place stuffed chiles on foil-lined jelly-roll pan.
13. Bake at 500 for 20 minutes or until chiles are blackened, turning after 10 minutes; peel chiles.
14. Spoon 1/2 cup tomato sauce onto each of 4 plates, and top with stuffed chiles.
15. Garnish with whole chives and cilantro sprigs, if desired.