Chiles Rellenos, Not Fried

Recipe by lynnski LA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 6 rellenos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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