Poblano Chile Casserole with Corn and Cheese
From kitchenwitchcooks 15 years agoIngredients
- poblano chile Casserole with corn and cheese shopping list
- 6 large fresh poblano chiles shopping list
- 1/4 cup (1/2 stick) butter shopping list
- 1 medium yellow onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 3 cups fresh corn kernels, or frozen thawed (from about 6 ears or two 10-ounce packages) shopping list
- 1 cup grated manchego or monterey jack cheese shopping list
- 4 cups cooked white rice shopping list
- 1 cup crema or sour cream shopping list
- 1 1/3 cups Red salsa (see recipe below) shopping list
- 1/2 cup grated queso anejo or parmesan cheese shopping list
- Char chiles over gas flame or under broiler until blackened on all sides. Enclose in plastic bag and let stand 10 minutes. Peel chiles. Starting at stem end, carefully cut one slit down length of each chile, leaving stems and tops intact if possible. Carefully remove seeds and veins from chiles. shopping list
- Preheat oven to 350 degrees F. Melt butter in heavy large saute pan over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and saute 1 minute longer. Add corn and saute 2 minutes. season to taste with salt and pepper. Cool completely. Stir in manchego or monterey jack cheese. Stuff chiles with corn mixture. shopping list
- butter 15x10-inch baking dish. Place rice in prepared dish. Nestle stuffed chiles in single layer into rice. Mix crema and Red salsa in medium bowl; pour over chiles and rice. Sprinkle with anejo cheese. shopping list
- Bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole). shopping list
- Red salsa shopping list
- Makes about 2 cups shopping list
- 2 tablespoons vegetable oil shopping list
- 1 yellow onion, thinly sliced shopping list
- 2 cloves garlic, sliced shopping list
- 1 fresh jalapeno chili pepper, stemmed, seeded and thinly sliced shopping list
- 1 teaspoon salt, or to taste shopping list
- 2 cups canned plum tomatoes with their juices shopping list
- In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes. shopping list
- Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month. shopping list
How to make it
- from my collection
- recipesecrets.net
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