Recipe

Chili Rellenos, Not Fried Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350 degrees F.
Step #2 Saute the onion until translucent, add garlic & cook 1 min more.
Step #3 Add corn, salt & pepper, & saute about 2 mins.
Step #4 Place in a bowl & cool.
Step #5 Stir in the Mexican Manchego cheese & set aside.
Step #6 Slit the roasted & peeled poblano chiles lengthwise, remove the seeds & veins; leave the stems & tops intact.
Step #7 Stuff the chiles with the corn mixture.
Step #8 Arrance the rice in a shallow buttered casserole.
Step #9 Nestle the stuffed chiles into the rice, in a single layer.
Step #10 Mix together the crema & red salsa & pour overall.
Step #11 Sprinkle top with anejo cheese & place this in the oven.
Step #12 Bake for 25 mins & serve hot.
Enjoy the Chili Rellenos, Not Fried recipe