Vegetable Chiles Rellenos with Walnut Sauce and Cheese

• 12 large poblano chiles
• 1 cactus paddle (optional; see Note)
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 red bell pepper, cut into 1/2-inch dice
• 1 zucchini, cut into 1/2-inch dice
• 1 chayotehalved lengthwise, pitted and cut into 1/2-inch dice
• Kosher salt
• One 14-ounce can hominy, rinsed and drained
• 1/2 cup frozen peas, thawed
• 1/2 cup golden raisins, soaked in warm water until plump, and drained
• 1/2 cup chopped dried apricots, soaked in warm water until plump and drained
• 1 tablespoon finely chopped oregano
• 1 cup lightly packed cilantro, chopped
• Freshly ground pepper
• 2 ounces Monterey Jack cheese, coarsely shredded (3/4 cup)
• 2 ounces Oaxaca cheese (see Note), coarsely shredded (3/4 cup)
• 2 ounces asadero (see Note) or more Monterey Jack cheese, coarsely shredded (3/4 cup)
• 2 ounces Cotija cheese, finely shredded (1/2 cup)
• Spiced Walnut Sauce

1. Roast the poblanos over a gas flame or under the broiler, turning, until charred.
2. Transfer to a bowl, cover tightly with plastic wrap and let cool.
3. Peel the chiles.
4. Using scissors, snip a slit in one side of each chile and remove the seeds, leaving the stem attached.
5. Preheat a grill pan.
6. Brush the cactus with oil and grill over moderately high heat, turning once, until lightly charred and just softened, 4 minutes.
7. Transfer to a work surface and let cool slightly, then cut into 1/2-inch dice.
8. In a large, deep skillet, heat the 2 tablespoons of olive oil until shimmering.
9. Add the bell pepper, zucchini, chayote and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and starting to brown, 15 minutes.
10. Add the cactus, hominy, peas, raisins, apricots, oregano and cilantro and cook, stirring, until hot, 4 minutes.
11. Season the filling with salt and pepper and let cool slightly.
12. Preheat the oven to 375.
13. In a bowl, combine all of the cheeses.
14. Lightly season the insides of the poblanos with salt.
15. Stuff the filling into the poblanos and press closed; arrange in a large baking dish.
16. Pour the Spiced Walnut Sauce over the chiles and sprinkle the cheeses on top.
17. Bake in the upper third of the oven for 10 minutes, until the cheese is melted and the filling is hot.
18. Serve hot.

chiles, cactus, extravirgin olive oil, red bell pepper, zucchini, chayotehalved lengthwise, kosher salt, hominy, frozen peas, golden raisins, dried apricots, oregano, cilantro, freshly ground pepper, cheese, oaxaca cheese, asadero, cotija cheese, walnut sauce

Taken from www.foodandwine.com/recipes/vegetable-chiles-rellenos-walnut-sauce-and-cheese (may not work)