Chiles Rellenos, Not Fried
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.
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 6 rellenos
UNITS: US
Advertisement
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.
Advertisement