Chile Pasilla Relleno

Instructions

1. Preheat your oven to 375°F (190°C).
2. If you have a gas stove, use tongs to carefully char the pasilla chiles over an open flame until the skin is blackened all over. Alternatively, place the chiles under a broiler, turning them occasionally, until the skin is charred. This usually takes about 5-7 minutes.
3. Once the chiles are charred, transfer them to a bowl and cover with a clean kitchen towel or plastic wrap to steam for about 10 minutes. This will make peeling the skin easier.
4. Gently peel off the charred skin from the chiles. Be careful not to tear the flesh. Cut a slit lengthwise down one side of each chile and remove the seeds, being careful not to tear the chiles.
5. Heat the vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
6. Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
7. Stir in the diced zucchini and corn kernels, then add the ground cumin, salt, and black pepper. Cook for about 5-6 minutes, or until the zucchini is tender.
8. Remove from heat and let the vegetable mixture cool slightly, then mix in the crumbled queso fresco and chopped cilantro.
9. Carefully stuff each chile with the cheese and vegetable mixture. Place the stuffed chiles in a baking dish, seam side up.
10. Bake in the preheated oven for 15-20 minutes, or until the chiles are heated through and the cheese is melted. Serve warm.