CHILES RELLENOS, NOT FRIED
This dish starts out as classic chili rellenos, with fresh poblano chiles, roasted, peeled and stuffed. However, instead of frying the chilies, they are nestled into a bed of rice, a sauce is poured over; and they are baked. This is a good make-ahead dish, to assemble the evening before, and then just bake it 25 minutes before you are ready to serve it. A note about the Mexican Manchego cheese: it's not the same as the expensive Spanish Manchego. Mexican Manchego is an inexpensive cheese available in supermarkets and is a good melting cheese, if it's not available, jack cheese is a good substitute.
Provided by lynnski LA
Categories Rice
Time 1h15m
Yield 6 rellenos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Saute the onion until translucent, add garlic and cook 1 minute more.
- Add corn, salt and pepper, and saute about 2 minutes.
- Place in a bowl and cool.
- Stir in the Mexican Manchego cheese and set aside.
- Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
- Stuff the chiles with the corn mixture.
- Arrance the rice in a shallow buttered casserole.
- Nestle the stuffed chiles into the rice, in a single layer.
- Mix together the crema and red salsa and pour overall.
- Sprinkle with anejo cheese and place in the oven.
- Bake for 25 minutes and serve hot.
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Chike Obi
o.c@yahoo.comI would definitely recommend this recipe to anyone who loves chiles rellenos.
monnan mia
mia91@gmail.comThese chiles rellenos were a great way to use up some leftover chicken. They were easy to make and very tasty.
Shabbir Thana
t-s56@yahoo.comI made these chiles rellenos for my family, and they loved them. They said they were the best they've ever had.
Unknown_Vortex3849_ Ultra
unknown_vortex3849_-ultra36@aol.comI've never had chiles rellenos before, but I'm so glad I tried this recipe. They were incredible!
Nomabali Gxowa
n_g@aol.comThese chiles rellenos were a bit time-consuming to make, but they were worth it. They were absolutely delicious.
Innocent jatt
j-i@yahoo.comI'm not usually a fan of chiles rellenos, but this recipe changed my mind. They were so delicious!
Lashari Khan
k_l@aol.comThese chiles rellenos were amazing! The sauce was creamy and flavorful, and the chiles were perfectly cooked.
Mobile Basnet
basnet.m25@hotmail.frI highly recommend this recipe for chiles rellenos. They're sure to be a hit with your family and friends.
Alexas Cherry
a@gmail.comI've tried other recipes for chiles rellenos, but this one is my favorite. It's the perfect balance of flavors.
Edith Ortiz
ortize@gmail.comThese chiles rellenos are so easy to make, and they're always a crowd-pleaser.
Jacqueline Poultney
pjacqueline@hotmail.frI love that this recipe is not fried. It's a healthier way to enjoy chiles rellenos.
Sipho Matshika
matshika_sipho@gmail.comI made these chiles rellenos for a party, and they were a huge hit. Everyone raved about them.
Asmaul Islam
islam45@yahoo.comThese chiles rellenos are a great vegetarian option. I used black beans instead of chicken, and they were still delicious.
Md Babli Sarkar
b_md28@gmail.comI've made this recipe several times now, and it's always a winner. It's a great way to use up leftover chicken or turkey.
Ethan Lee
ethan.l@yahoo.comMy family loved these chiles rellenos. They said they were the best they've ever had.
Brianna C
brianna_c@yahoo.comI added a bit of extra spice to the sauce, and it was perfect. The chiles rellenos were just the right amount of heat.
my name v lam good doy
nmy39@yahoo.comI was surprised at how well the chiles rellenos held up in the oven. I thought they might get soggy, but they stayed nice and crispy.
Jutt Prince
princej36@hotmail.frI've never made chiles rellenos before, but this recipe made it easy. The step-by-step instructions were clear and helpful.
sirin kmp
kmp_s85@hotmail.comThese chiles rellenos were a hit! They were so easy to make and tasted delicious. I especially loved the creamy sauce.