How to make it

  • Preheat oven to 350.
  • Melt butter in medium saucepan over medium heat then sauté onion for 6 minutes.
  • Add garlic and cook 1 minute more.
  • Add corn, salt and pepper then sauté 3 minutes longer.
  • Transfer to a bowl and let cool then stir in the cheeses and oregano and set aside.
  • Carefully slit the chilies lengthwise and remove the seeds and veins leaving the stems and tops intact.
  • Stuff chilies with corn mixture.
  • Spread rice in a shallow baking dish then nestle chilies in the rice in a single layer.
  • Pour cream and milk over all then transfer to the oven and bake for 20 minutes.
  • Serve hot.

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