By HeatherFeather on November 19, 2003
"I clipped this recipe from an old issue of "Quick & Light" magazine. I love chiles rellenos, but they are usually deep fried and stuffed with loads of cheese. This version is baked, stuffed with fresh grilled veggies, and just a little cheese. You can prep the corn and the peppers earlier in the day if you need to, as that part will take some time - and cooling time for the grilled veggies is not included in the prep time. I haven't tried this yet."
Serving Size: 1 (174 g)
Servings Per Recipe: 6
"I really like the stuffing for these chiles. I used frozen corn that I broiled. Sometimes poblano peppers are real hot and sometimes they're not. Well, these were real hot, too hot, but I did like the stuffing! Thanks Heather!"