Baked Chiles Stuffed With Corn Recipe

• 4 Tbsp. Unsalted Butter, Or possibly
• 1/4 c. Vegetable Oil
• 1 med Onion, Minced
• 2 x Cloves Garlic, Chopped
• 3 c. Corn Kernels
• 1 1/2 tsp Kosher Salt
• 1 tsp Freshly Grnd Black Pepper
• 1/2 c. Grated Manchego Or possibly Montery Jack Cheese
• 1/2 c. Panela Or possibly Farmer's Cheese
• 1/2 c. Grated Anejo Or possibly Romano Cheese
• 3 Tbsp. Minced Fresh Epazote Or possibly Oregano
• 6 lrg Poblano Chiles, Roased And Peeled
• 4 c. Cooked White Rice
• 1 c. Crema, * See Note Or possibly Heavy Cream
• 1 c. Mik

1. *See separate recipe
2. Preheat the oven to 350 degrees.
3. Heat the butter in a medium saucepan over medium heat.
4. Saute/fry the onion till softened.
5. Add in the garlic and cook 1 minute.
6. Add in the corn, salt and pepper and saute/fry till tender.
7. Transfer to a bowl and let cold.
8. Stir in the cheeses and epazote (or possibly oregano) and set aside.
9. Carefully slit the chiles lengthwise and remove the seeds and veins, leaving the stems and tops intact if possible.
10. Stuff the chiles with the corn mix.
11. Spread the rice in a shallow baking pan or possibly casserole.
12. Nestle the chiles in the rice in a single layer.
13. Pour the cream and lowfat milk over all and transfer to the oven.
14. Bake 15-20 or possibly till heated through.
15. Serve warm.

butter, vegetable oil, onion, garlic, kernels, salt, black pepper, manchego, panela, romano cheese, fresh epazote, chiles

Taken from cookeatshare.com/recipes/baked-chiles-stuffed-with-corn-74409 (may not work)