Lighter Chiles Rellenos (Baked Stuffed Poblano Chillies)

• 6 Poblano pepper, large
• 2 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• 1 medium Red onion
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 500 ml Tomato passata
• 200 g Sweet corn kernels
• 200 g Mozzarella, low-fat
• 1 Lime
• 10 g Fresh coriander

1. Heat the oven to 220°C (430°F). Put the poblanos in a baking dish, drizzle with 1 tbsp of the olive oil, and sprinkle with 0.25 tsp of the fine sea salt. Roast for 18 to 22 minutes, turning once, until blistered and starting to collapse.
2. Meanwhile, finely chop the red onion and crush the garlic. Warm the remaining 1 tbsp olive oil in a saucepan over a medium heat, then cook the onion with a pinch of the salt for 5 to 6 minutes until softened. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
3. Pour in the tomato passata and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened, then season with the remaining salt. Take off the heat and squeeze in half the lime juice.
4. Tip the sweet corn kernels into a bowl. Tear or dice the mozzarella, then mix it through the corn with a little chopped fresh coriander and the remaining lime juice. Set aside a small handful of coriander for serving.
5. When the poblanos are cool enough to handle, peel away the loosened skin. Make a slit down one side of each chilli and remove the seeds, keeping the chilli intact. Stuff each chilli with the mozzarella and sweetcorn mixture, then return them to the baking dish.
6. Bake for 10 to 12 minutes until the filling is melted and the chillies are tender. Warm the salsa gently if needed, then spoon it over the chillies. Finish with the reserved fresh coriander and serve straight away.

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