Rec: Baked Chiles Stuffed with Corn and Crema

[Guest guest]

* Exported from MasterCook *

 

Baked Chiles Stuffed With Corn

 

Recipe By :Cooking with Too Hot Tamales, ISBN 0-688-15121-3

Serving Size : 1 Preparation Time :0:00

Categories : Too Hot Tamales Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Tbsp Unsalted Butter -- Or

1/4 Cup Vegetable Oil

1 Medium Onion -- Chopped

2 Cloves Garlic -- Minced

3 Cups Corn Kernels

1 1/2 Tsp Kosher Salt

1 Tsp Freshly Ground Black Pepper

1/2 Cup Grated Manchego Or Montery Jack Cheese

1/2 Cup Panela Or Farmer's Cheese

1/2 Cup Grated Anejo Or Romano Cheese

3 Tbsp Chopped Fresh Epazote Or Oregano

6 Large Poblano Chiles, Roased And Peeled

4 Cups Cooked White Rice

1 Cup Crema -- * See Note

Or Heavy Cream

1 Cup Mik

 

*see separate recipe

 

Preheat the oven to 350 degrees. Melt the butter in a medium saucepan over

medium heat. Saute the onion until softened. Add the garlic and cook 1

minute. Add the corn, salt and pepper and saute until tender. Transfer to

a bowl and let cool. Stir in the cheeses and epazote (or oregano) and set

aside.

 

Carefully slit the chiles lengthwise and remove the seeds and veins,

leaving the stems and tops intact if possible. Stuff the chiles with the

corn mixture. Spread the rice in a shallow baking pan or casserole. Nestle

the chiles in the rice in a single layer. Pour the cream and milk over all

and transfer to the oven. Bake 15-20 or until heated through. Serve hot.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2298 Calories (kcal); 105g Total Fat; (40% calories from fat);

36g Protein; 317g Carbohydrate; 124mg Cholesterol; 2871mg Sodium

Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 20

Fat; 0 Other Carbohydrates

 

NOTES : Posted to Veg-Rec on 10-21-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Crema

 

Recipe By :Cooking with Too Hot Tamales, ISBN 0-688-15121-3

Serving Size : 1 Preparation Time :0:00

Categories : Dairy Too Hot Tamales

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Heavy Cream

1/4 Cup Buttermilk

 

Whisk the cream and buttermilk. Cover and set in a warm place for 8 hours

or until thickened. Crema may be kept in the refrigerator for about one week.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1666 Calories (kcal); 177g Total Fat; (93% calories from fat);

12g Protein; 16g Carbohydrate; 655mg Cholesterol; 243mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 35 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Posted to Veg-Rec on 10-21-99

Nutr. Assoc. : 0 0

 

 

Sheryl in Iowa City

ICQ 18648498

I don't suffer from insanity, I enjoy every minute of it

Life is a moderately good play with a badly written 3rd act - Truman Capote

May the road rise to meet you, the wind be always at your back, the sun

shine warmly upon your face and the rain fall soft upon your fields. Until

we meet again, may G*d hold you in the hollow of his hand. Irish blessing

May I see you gray & combing your grandchild's hair. Irish blessing