Preheat oven to 400°F.
Heat the oil in a saute pan over medium-high heat. Add the onion, and saute for about 1 minute, until they just begin to soften. Add the garlic, zucchini, corn, and Anaheim chiles, and saute for 4 to 5 minutes, stirring constantly, until the zucchini becomes fairly soft. Add the tomatoes and cook another 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper.
Let the mixture cool, then fold in 1 cup of the queso fresco. Stuff the rellenos and bake in the oven for about 10 minutes, until the rellenos are very hot in the center.
Remove from the oven, and sprinkle the remaining 1/2 cup queso fresco and the cilantro leaves on the rellenos. Serve with Green Rice and Black Beans.
Reprinted with permission from ©2008 Janos Wilder The Great Chiles Rellenos Book, published by Ten Speed Press click for book review
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