Baked Chilies Stuffed With Corn

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 6

This is awesome. I came across the recipe a few years ago when I purchased the family collection at an estate sale. It is unbelievable. We love it and hope you do too.

Ingredients:

4 tablespoons unsalted butter

1 medium white onion chopped

2 garlic cloves

3 cups fresh corn kernels

1-1/2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

1/2 cup grated monterey jack cheese

1/2 cup grated farmers cheese

1/2 cup grated dry jack cheese

3 tablespoons chopped fresh oregano

6 large poblano chilies roasted and carefully peeled without tearing

4 cups cooked rice

1 cup heavy cream

1 cup milk

Directions:

1. Preheat oven to 350.
2. Melt butter in medium saucepan over medium heat then sauté onion for 6 minutes.
3. Add garlic and cook 1 minute more.
4. Add corn, salt and pepper then sauté 3 minutes longer.
5. Transfer to a bowl and let cool then stir in the cheeses and oregano and set aside.
6. Carefully slit the chilies lengthwise and remove the seeds and veins leaving the stems and tops intact.
7. Stuff chilies with corn mixture.
8. Spread rice in a shallow baking dish then nestle chilies in the rice in a single layer.
9. Pour cream and milk over all then transfer to the oven and bake for 20 minutes.
10. Serve hot.

By RecipeOfHealth.com