Poblano Chil Casserole with Corn and Cheese

  • Active Time 25m
  • Total Time 1h

6 servings

Like a lightened chili 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.

ingredients

  • 6 large fresh poblano chilies

  • 1/4 cup (1/2 stick) butter
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels, or frounceen thawed (from about 6 ears or two 10-ounce packages)
  • Salt and pepper
  • 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

directions

Char the chilies over a gas flame or under a broiler until blackened on all sides. Enclose in a plastic bag and let stand 10 minutes. Peel the chilies. Starting at the stem end, carefully cut a slit down the length of each chili, leaving stems and tops intact if possible. Carefully remove the seeds and veins from the chilies.

Preheat the oven to 350 degrees F. Melt the butter in a heavy large saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute 1 minute longer. Add the corn and saute 2 minutes. Season to taste with salt and pepper. Cool completely. Stir in the manchego or Monterey Jack cheese. Stuff the chilies with the corn mixture.

Butter a 15 x 10-inch baking dish. Place the rice in the prepared dish. Nestle the stuffed chilies in a single layer into the rice. Mix the crema and red salsa in a medium bowl; pour over the chilies and rice. Sprinkle with the anejo cheese.

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

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4764

nutrition information per serving

485 calories; 26g total fat; 64mg cholesterol; 248mg sodium; 52g carbohydrates; 3g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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