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Poblano Chile Casserole with Corn and Cheese

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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  6 servings
Like a lightened chile relleno, this is a great, easy casserole for weeknight entertaining. You can avoid last-minute jitters by putting the casserole together in the morning or the night before and then just placing it in the oven right before your guests arrive.
6 large fresh poblano chiles

1/4 cup (1/2 stick) butter
1 medium yellow onion, chopped
2 garlic cloves, minced
3 cups fresh corn kernels, or frozen thawed (from about 6 ears or two 10-ounce packages)
1 cup grated manchego or monterey jack cheese

4 cups cooked white rice
1 cup crema or sour cream
1 1/3 cups Red Salsa
1/2 cup grated queso anejo or parmesan cheese
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.

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.

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.

Bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole).

Copyright 2001, Susan Feniger, Mary Sue Milliken and Helene Siegel, all rights reserved.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cheesy Casseroles
 Rice Casseroles
 Corn Casseroles
Nutrition Facts per Serving
Yield:   6 servings
Calories: 485
Fat. Total: 26g
Fiber: 3g
Carbohydrates, Total: 52g
Sodium: 248mg
% Cal. from Fat: 48%
Cholesterol: 64mg
Protein: 14g
Spotlight Recipe Review See all 3 reviews »

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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