CHILES RELLENOS GRATIN

Steps:

• Preheat broiler (or gas grill).
• I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
• Place in zip-lock bag, seal.
• Let stand for 15 minutes.
• Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
• Preheat oven to 350 degrees.
• Heat a large nonstick skillet coated with cooking spray over medium heat.
• Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently.
• Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt.
• Place half of beans in a bowl and mash with a fork.
• Add mashed beans and whole beans to the corn mixture.
• Divide the bean mixture among the 4 chilis, folding sides of chile over filling.
• Arrange stuffed chiles in casarole baking dish coated with cooking spray.
• Set aside.
• Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir.
• Cook 30 seconds stirring constantly.
• Gradually add flour cook for 3 minutes stirring constantly.
• Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce.
• Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles.
• Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture.
• Bake 350 degrees for 20 minutes or until sauce is bubbly.
• To brown the top broil for 1 minute or until golden brown.
• Serve over a bed of crushed corn chips.