Roast the chilies on an open flame until skin blisters. Allow to cool, then
skin and seed by making a small slit in one side of each. Do not clean with
water because it will wash away the flavour. Set aside.

To prepare the chile filling, marinate cleaned mushrooms in lemon juice,
olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, cut the
sweet corn from the cob and place in a small bowl with queso blanco that
has been grated or cut into small cubes. Grill mushrooms and allow to cool.
Cut mushrooms into medium cubes and add to corn and queso blanco mixture.
Finish seasoning with cilantro, salt and pepper.

To stuff chilies first lightly salt and pepper the inside of each. Spoon
about 3-4 tablespoons mixture into each. Close chilies and wrap tightly in
plastic. To cook chile relleno steam for 8-10 minutes. Remove from plastic,
sauce plate and place Chile Relleno on top. Optional: Drizzle lightly with
Cilantro Oil.

Yield: 6 servings

Nutritional Information: 205 Calories, 9.6 grams of fat per serving

(Courtesy of Chef Miles Angelo, Arizona 206, NYC) original title: Wild
Mushroom Chile Relleno with Chimayo Chile Sauce and Cilantro Oil