Baked Hatch Chile Rellenos

Recipe by Toby Jermain
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
  • Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
  • Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
  • **Queso fresco in really too mild.
  • Use the goat cheese even though it’s not authentic!
  • Preheat oven to 350 degrees F.
  • Spray a 9"x13" baking dish with nonstick spray.
  • Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
  • Add corn and salt and pepper to taste, and continue to saute until corn is done.
  • Add cilantro, adjust seasoning, and set aside to cool.
  • Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
  • Remove chiles from water, drain well, and wipe dry inside and out.
  • Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
  • Place stuffed chiles in prepared baking dish, open side up.
  • Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
  • Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
  • Serve with Mexican rice, refried beans, and hot corn tortillas.
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