baked chilies stuffed with corn

By dcarriger56

Ingredients

• 4 tablespoon unsalted butter or vegetable oil
• 1 medium onion,chopped
• 2 garlic,minced
• 11/2 teaspoons of coarse salt
• 3 cups fresh or thawed frozen corn kernels
• 1 teaspoon freshly ground black pepper
• 1/2 cup grated Mexican Manchego or Monterey Jack cheese
• 1/2 cup grated panela or farmer.s cheese
• 1/2 cup anejo or Romano cheese
• 3 tablespoon chopped fresh epazote or oregano
• 6 large poblano chiles,roasted and carefully pelled without tearing
• 4 cups cooked white rice
• 1 cup heavy cream
• 1 cup of milk

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 F
Melt the butter in a medium saucepan over medium heat. Saute the onions 5 to 6 minutes until softened. Add the garlic and cook 1 minute more,or until tender, 2 to 3 minutes Transfer to a bowl and let cool, then stir in the cheeses and epazote and set aside.
Carefully slit the chilies lengthwise and remove the seeds and veins, leaving the steams and tops intack if possible. Stuff the chiles with the corn mixture.
Spread the rice in shallow baking pan or cassrole. Nestle the chiles in the rice, in a singal layer. Pour the Heavy cream and milk over all and transfer to the oven. Bake 15 to 20 minutes until heated through. Serve hot.