chile rellenos lasagna style

I love chile rellenos. Literally one of my favorite foods. Unfortunately my gluten allergy makes eating them at a restaurant a rarity. This recipe may not taste like original chile rellenos but it is incredibly delicious. Instead of stuffing these I made a casserole/lasagna kind of thing with ground pork. The chiles totally fell apart while I was seeding them so I just used them like they were lasagna noodles. So easy and tasted delicious. I also made my own mexican crema.

Mexican Crema

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.

From Epicurious

Chile Relleno Lasagna

6 poblano chiles
1 pound ground pork
3 ears fresh corn, husks and silks removed
2 tablespoons olive oil
1 red onion, chopped
2 garlic cloves, finely chopped
½ teaspoon salt
Black pepper
2 cups Monterey Jack cheese, or other Mexican melting cheese
½ cup Mexican crema

Adjust oven rack to upper middle position and preheat oven to 375°.

Meanwhile, if you have a gas stove, turn heat to high on one of the burners, and set as many of the poblanos as will fit on the grate. Cook, flipping and moving the chiles often with a pair of tongs, until blackened on all sides. Cook, flipping occasionally with a pair of tongs, until blacked on all sides.

When chiles are blackened, transfer to a plastic bag and seal. Let them steam for at least five minutes. When done, peel off the blackened skins. Cut a slit down the side of each, and remove the stem and the seeds.

Using a sharp knife, cut the kernels off the corn cobs. Heat the olive oil in a large skillet set over medium-high heat. When shimmering, add the onion and garlic. Cook until onion is translucent, about two minutes. Add the ground pork and brown. Add the corn, and season with salt and pepper. Cook, stirring often, until corn turns golden brown, about five minutes. Turn off heat and set aside.

Oil a casserole dish. Lay down chiles to cover the bottom of the dish. Add a layer of the sauteed corn and pork mixture, a layer of the shredded cheese, and few dollops of the crema. Should make about 3 layers. Finally, add a layer of cheese on top.

Transfer baking dish to the upper middle rack in the oven and cook for ten minutes. Turn on the broiler to high, and cook until the cheese is golden brown, about 3 minutes. Serve immediately.

Adapted from Smitten Kitchen