Chile Cheese Gratin

In this mouthwatering Chile Cheese Gratin, cheese takes center stage, and tortilla chips provide the perfect crunchy topping. Inspired by the flavors of chiles rellenos, this dish is a simpler yet equally delicious version. Roasted poblano or mild fresh chiles, combined with chopped tomatoes and an abundance of gooey cheese, create a delightful and satisfying treat. You can choose to use various vegetables, such as chayote, zucchini, summer squash, corn kernels, or green beans, to customize the gratin according to your taste and preferences. Whether served as a scrumptious side dish or a delectable main, this gratin is sure to be a crowd-pleaser.

MAKES: 4 to 6 servings

TIME: 30 minutes

INGREDIENTS:

• 1 tablespoon neutral oil, like grapeseed or corn
• 12 medium poblano or other mild fresh chiles or bell peppers, roasted and cleaned
• 2 cups peeled, seeded, and chopped tomato with its liquid (canned is fine)
• 3 cups grated cheddar, Monterey Jack, or cotija cheese, or crumbled queso fresco
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup crushed tortilla chips
• Sour cream for garnish (optional)

INSTRUCTIONS:

1. Preparation: Heat the oven to 375°F (190°C). Grease a large gratin or ovenproof dish with the neutral oil.
2. Assemble the Gratin: Cut the roasted and cleaned chiles in half (large pieces are fine). Layer the chiles, chopped tomatoes, and grated or crumbled cheese in the greased dish. Be sure to end with a layer of cheese. While layering, sprinkle each layer with a bit of salt, freshly ground black pepper, and chopped cilantro. Finish the gratin with a generous layer of crushed tortilla chips.
3. Baking: Place the prepared gratin in the preheated oven and cook until the cheese is melted, bubbling, and lightly browned, which should take about 25 minutes.
4. Serving: Serve the Chile Cheese Gratin immediately, optionally garnishing with a dollop of sour cream for an added touch of richness. If needed, you can keep the gratin warm by reducing the oven temperature to 250°F (120°C) and leaving it in the oven for up to 30 minutes.

VARIATIONS:

• Chile Cheese Gratin with Chorizo: For a savory twist, add up to 1 pound of crumbled cooked Mexican chorizo and layer it with the chiles and cheese before baking.
• Hot and Smoky Corn Gratin: Substitute 4 cups of grilled, roasted, or steamed corn kernels (see page 289) for the chiles. Add 2 to 4 tablespoons of chopped canned chipotle chile with its adobo along with the tomatoes to infuse the gratin with smoky and spicy flavors.
• Summer Squash and Salsa Gratin: Instead of using chiles, substitute 3 or 4 medium zucchini or yellow squash, cut into lengthwise slices (about 1/4 inch thick) and cooked according to your preference (grilled, roasted, steamed, or parboiled and shocked). Use Fresh Tomatillo Salsa (page 33) instead of tomatoes. To add extra texture and nuttiness, incorporate 1/2 cup of chopped or whole pumpkin seeds (pepitas) along with the tortilla chips.

The Chile Cheese Gratin is a delightful way to enjoy the smoky richness of roasted chiles combined with the creaminess of melted cheese and the satisfying crunch of tortilla chips. Embrace the variations to customize the gratin with your favorite flavors, making it a versatile and crowd-pleasing dish for any occasion. Serve it as a side or a main, and savor the bold and comforting flavors of this gratin creation. Enjoy!