Baked Chiles Stuffed With Corn Recipe
Servings: 1
Ingredients
- 4 Tbsp. Unsalted Butter, Or possibly
- 1/4 c. Vegetable Oil
- 1 med Onion, Minced
- 2 x Cloves Garlic, Chopped
- 3 c. Corn Kernels
- 1 1/2 tsp Kosher Salt
- 1 tsp Freshly Grnd Black Pepper
- 1/2 c. Grated Manchego Or possibly Montery Jack Cheese
- 1/2 c. Panela Or possibly Farmer's Cheese
- 1/2 c. Grated Anejo Or possibly Romano Cheese
- 3 Tbsp. Minced Fresh Epazote Or possibly Oregano
- 6 lrg Poblano Chiles, Roased And Peeled
- 4 c. Cooked White Rice
- 1 c. Crema, * See Note Or possibly Heavy Cream
- 1 c. Mik
Directions
- *See separate recipe
- Preheat the oven to 350 degrees. Heat the butter in a medium saucepan over medium heat. Saute/fry the onion till softened. Add in the garlic and cook 1 minute. Add in the corn, salt and pepper and saute/fry till tender. Transfer to a bowl and let cold. Stir in the cheeses and epazote (or possibly 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 mix. Spread the rice in a shallow baking pan or possibly casserole. Nestle the chiles in the rice in a single layer. Pour the cream and lowfat milk over all and transfer to the oven. Bake 15-20 or possibly till heated through. Serve warm.
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