Chili Relleno

By shawnanewton

Ingredients

• Filling:
• 6 Ancho or Poblano Chilis
• Some white wine or water for saute
• 2 c. corn
• 1 med. onion, chopped
• 2-3 cloves garlic, minced
• 1 tsp. epazote
• salt/pepper to taste
• Rice:
• 1 c. made with 2 c. vegetable stock
• Topping:
• 1/2 c. non-fat yogurt or sour cream
• Cheddar cheese, shredded

Preparation

Step 1

Slit the chilis leaving the tops intact and clean out the middles.

Saute the onion and garlic in the liquid until soft. Add the corn and simmer until done (about 5 mins.). Mix in the epazone, salt and pepper.

Stuff the corn mixture into the chilis. Put half the rice into a baking dish, put the chilis on top, and then put the rest of the on top of that.

Top the rice with the yogurt or sour cream and sprinkle with cheddar cheese. Bake at 350 for about 30-40 mins.