Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles. Sharp cheddar or aged Gruyère cheese could also stand in for the Gouda, if you prefer.
This was just Ok for me - lacked depth of flavor due to lack of spices (chili powder, cumin, salt, etc. would have helped). I found the gouda to be pretty mild against the chilis, and the recipe called for way too much corn. Rather than "umami," this bordered more on sweet. Seemed less of a recipe and more someone trying to clear out their fridge. I would revamp the recipe to bring it closer to a southwestern dish, using pepperjack cheese, black beans and take the corn down a notch. Worth salvaging.
These were delicious! We cooked them on a dry (no oil or spray) griddle pan over medium-high heat, and they turned out beautifully!
The roasted chiles added just enough heat to contrast with the sweet corn. I used a preshredded mexican cheese becasue it is waht I had on hand. It was quick, easy, and delicious!
