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Mexican Recipes from www.EagleKnights.com
Chili rellenos with Creamed Corn The word Relleno just means stuffed. You can stuff the chili with almost anything. This is a very easy to prepare dish all of the time consuming part can be done ahead of time. It looks great, tastes great and its easy to prepare. Its a great way to serve an everyday veggie and make it taste exciting and look truly different. The Chilies give the corn a bit of a zip without being hot at all. If you like Chilies you can eat the chilies if you don't just scoop the corn out of the inside.
How ever many you want Chili Poblano's Preheat the grill or you can use the burner on a gas stove. Roast the Chilies until the skin is evenly blackened. Place in a bowl covered with plastic and allow to cool to room temperature. Remove the skins (you can do this with paper toweling or put under running water and rub the skin off). Then cut a slit down one side and clean out the seeds and any stringy stuff inside the chilies. Set aside the green chilies. This takes a bit of time and you can do it the day before, Just refrigerate the chilies once they are cleaned. Preparation: Take the Chile and stuff it with the corn (this is easer if the corn is thawed) place the Chile in a oven proof dish and then put some cream into the chilies, a Tablespoon or two just fill it up with cream. Then put some salt and pepper on each chili, top with a bit of cheese and you are ready for the oven. Preheat the oven to 350 degrees. Bake until the center is hot, about 15 to 20 minutes, and remove. |
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