Poblano, Corn & Cheese Enchiladas

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lime crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then small dice. Cut out and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. 

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Add the diced poblano pepper, half the chopped shallot, and ¾ of the garlic paste; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the pan of cooked vegetables, add the cooked rice, cooked chorizo, sour cream, and the juice of 1 lime half. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Spread about 3 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

Meanwhile, in a medium bowl, combine the diced sweet peppers, remaining chopped shallot, the juice of the remaining lime half, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the baked enchiladas topped with the salsa. Enjoy!