Baked Chiles Stuffed With Corn

Course : Vegetables
Serves: 4
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Ingredients:

4 tablespoons unsalted butter -- or
1/4 cup vegetable oil
1 medium onion -- chopped
2 cloves garlic -- minced
3 cups corn kernels
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup grated manchego or montery jack cheese
1/2 cup panela or farmers cheese
1/2 cup grated anejo or romano cheese
3 tablespoons chopped fresh epazote or oregano
6 large poblano chiles -- roased and peeled
4 cups cooked white rice
1 cup crema OR heavy cream
1 cup mik
 

Preparation / Directions:

*see separate recipe Preheat the oven to 350 degrees. Melt the butter in a medium saucepan over medium heat. Saute the onion until softened. Add the garlic and cook 1 minute. Add the corn, salt and pepper and saute until tender. Transfer to a bowl and let cool. Stir in the cheeses and epazote (or oregano) and set aside. Carefully slit the chiles lengthwise and remove the seeds and veins, leaving the stems and tops intact if possible. Stuff the chiles with the corn mixture. Spread the rice in a shallow baking pan or casserole. Nestle the chiles in the rice in a single layer. Pour the cream and milk over all and transfer to the oven. Bake 15-20 or until heated through. Serve hot.

 

Nutritional Information:

2298 Calories (kcal); 105g Total Fat; (40% calories from fat); 36g Protein; 317g Carbohydrate; 124mg Cholesterol; 2871mg Sodium


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