them occasionally with tongs, until they're charred all over
and soft but not mushy, about 7 minutes. Transfer them to
a big bowl or soup pot, cover it tightly with plastic wrap,
and let the chiles steam for 10 minutes. Peel them, being
careful to keep them intact. Rub off the skins; don't rinse
under water.
cook until the onion has softened and the pepper is just
cooked through, about 5 minutes. Stir in the cilantro and
transfer the mixture to a large bowl to cool slightly. Add
the cheese and Cotija-Cotija Pesto and mix well.
filling among the chiles. Lay them in a 1-quart baking dish
and bake for 10 to 12 minutes, until the cheese is melting.
Serve at once.
char, turning several times, about 10 minutes all together.
5. Spread the pumpkin seeds in an even layer on a dry bak-
them and shaking the pan every 3 minutes, until they start
to dance, puff up and brown lightly, about 10 minutes.
Take the pan out of the oven, transfer the seeds to a bowl
and let cool to room temperature.
seeds and cotija and pulse until you have a coarse puree.
Season with salt and pepper to taste.
air. Each time you use it, stir that oil in, and replace with
another ¼ inch of oil before closing the container, this
makes an airtight seal that will keep it tasting fresh for up
to 10 days.
1 tablespoon canola oil
¼ cup finely chopped white onion
¼ cup finely chopped red bell pepper
¼ cup corn kernels, fresh or frozen
2 tablespoons chopped fresh cilantro
½ cup diced queso blanco or Jack cheese
1 tablespoon Cilantro-Cotija Pesto
½ bunch fresh cilantro, stems trimmed 2 inches
1 cup olive oil, plus extra for storage
½ serrano chile or 1 jalapeno, coarsely chopped
½ crumbled cotija (preferably Cacique brand) or