Chiles Rellenos De Elote Con Arroz Blanco

Recipe Ingredients

4 tablespoons	60ml	Butter or safflower oil
1 tablespoon	15ml	White onion - finely chopped (medium)
2		Garlic cloves - peeled, minced
3 cups	187g / 6.6oz	Fresh corn kernels
1 1/2 teaspoons	7.5ml	Sea salt - or to taste
3 tablespoons	45ml	Finely-chopped epazote
6 tablespoons	90ml	Poblano chiles - roasted, peeled (large)
		Arroz Blanco - see * Note
1/2 lb	227g / 8oz	Queso fresco - cut 6 thick slices
2 cups	474ml	Crema - see * Note
3 oz	85g	Manchego cheese - grated

Recipe Instructions

* Note: See the "Arroz Blanco" and "Crema" recipes which are included in this collection.

Preheat the oven to 350 degrees.

In a medium saucepan, over a medium heat, melt the butter. Cook the onion until translucent. Add garlic and cook for 30 seconds. Add the corn kernels and salt, then cover the pan and reduce the heat. Cook until the kernels are tender, about 2 to 3 minutes. Add the epazote. Set aside to cool.

Slit the chiles down the sides and carefully remove the seeds, leaving the top and stem intact. Stuff the chiles with the corn mixture. Put a slice of the cheese in the center of the filling.

In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the Crema over them and bake until heated through, about 15 to 20 minutes. Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6273 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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