Recipe by lynnski / LA
This dish starts out as classic chili rellenos, with fresh poblano chiles, roasted, peeled and stuffed. However, instead of frying the chilies, they are nestled into a bed of rice, a sauce is poured over; and they are baked. This is a good make-ahead dish, to assemble the evening before, and then just bake it 25 minutes before you are ready to serve it. A note about the Mexican Manchego cheese: it's not the same as the expensive Spanish Manchego. Mexican Manchego is an inexpensive cheese available in supermarkets and is a good melting cheese, if it's not available, jack cheese is a good substitute.
Top Review by kelley1207
I added black beans to the recipe, and used baked, short grain, brown rice as the base. This served as our main dish at thanksgiving along with meatless enchiladas, and quacamole salad. What a wonderful alternative to traditional turkey and dressing. Everyone at the table raved about this dish, and there was just enough left over for an evening snack.
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups corn
- 1 cup manchego cheese, grated
- 6 large poblano chiles, roasted and peeled
- 4 cups rice, cooked
- 1 cup crema
- 1 cup salsa, your favorite
- 1⁄2 cup Anejo cheese, grated
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Saute the onion until translucent, add garlic and cook 1 minute more.
- Add corn, salt and pepper, and saute about 2 minutes.
- Place in a bowl and cool.
- Stir in the Mexican Manchego cheese and set aside.
- Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
- Stuff the chiles with the corn mixture.
- Arrance the rice in a shallow buttered casserole.
- Nestle the stuffed chiles into the rice, in a single layer.
- Mix together the crema and red salsa and pour overall.
- Sprinkle with anejo cheese and place in the oven.
- Bake for 25 minutes and serve hot.