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Poblano Chile Casserole with Corn and Cheese
Source: Cooking.com
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 Reviews:  3   Viewing: 1 - 3  
Rating: 4
by: Tania Reviewed: 09/03/2011
Delicious and easy to make ahead
This recipe was what I was looking for: a dish healthy and mild enough that my children (5 and 10) could also enjoy. I agree with the sauce comments - The first time I made this dish, I baked it without sauce and served with enchilada sauce and sour cream on the side. Today, I'm trying an impromptu fresh tomato sauce with oregano and mild chili powder in it, mixed with a bit of sour cream. I think it will work well. In any case, it's the sweet, buttery, garlicky corn that makes the dish!
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Rating: 1
by: SUE Reviewed: 06/19/2011
Not a keeper
I loved chile rellenos and the ingredient list and thought this would be a good one. The filling is okay - I used pepper jack cheese. The "red sauce" recipe is so bland and boring it ruined the dish. After I doused it with Pace it was edible. Not something I would make again.
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Rating: 5
by: Susan Reviewed: 08/20/2010
Fantastic take on Chile Rellenos!
This dish is big enough to serve as a simple main dish (or as a side for a larger feast). The corn mixture stuffed in the peppers is a great take on the traditional heavy cheese stuffed pepper. I'm not a fan of frying things at home, so it's nice to have an alternative to my favorite Mexican restaurant dish. It was easy to make (I used easy microwave packs for the rice to save time) and delicious!
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 Reviews:  3   Viewing: 1 - 3  
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