BAKED CHILES RELLENOS
This dish can be prepared up to a day ahead and chilled. Bake an extra 5 to 10 minutes and serve with Coeur d'Alene Cellars No. 6 White and fresh fruit.
8 pablano chiles or 6 red peppers
2/3 pound fresh Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh or dried oregano
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
1 cup shredded jack or cheddar cheese
Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 inches from broiler until blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a plastic bag and let sit 15 minutes.
Peel chiles and cut out stem and remove seeds. Don't worry if they tear. Set on paper towels.
Meanwhile, cook chorizo, stirring occasionally to break up the meat, until cooked through. Drain on paper towels.
Preheat oven to 350 degrees. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8 by 12-inch baking dish.
In a large bowl, whisk eggs. Whisk in flour, baking powder, salt, and cottage cheese. Sprinkle chiles with half of cheddar or jack. Pour egg mixture over chiles and sprinkle with remaining cheese.
Bake until top starts to brown and the eggs are set but still soft, about 45 minutes. Serves 6 to 8.