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Chiles Rellenos de Elote con Arroz Blanco Recipe

Chiles Rellenos de Elote con Arroz Blanco Recipe

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Chiles Rellenos de Elote con Arroz Blanco

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Ingredients

Count

Nutrition

661

Calories

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Ingredients:

Serving

4 tbsp butter or safflower oil
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
3 cups fresh corn kernels
1 1/2 tsp sea salt , or to taste
3 tbsp finely chopped epazote
6 large poblano chiles , roasted and peeled
1/2 lb queso fresco , cut into 6 thick slices
2 cups mexican crema , recipe follows
3 oz manchego cheese, grated
2 cups heavy cream
1/4 cup buttermilk
1 1/2 cups longgrain unconverted white rice
3 tbsp vegetable oil
1/2 medium white onion, finely chopped
1 clove garlic, peeled and minced 3 1/2 cups water

Directions:

Preheat the oven to 350 degrees.
In a medium saucepan, over a medium heat, melt the butter. Cook the onion until translucent. Add garlic and cook for 30 seconds. Add the corn kernels and salt, then cover the pan and reduce the heat. Cook until the kernels are tender, about 2 to 3 minutes. Add the epazote. Set aside to cool.
Slit the chiles down the sides and carefully remove the seeds, leaving the top and stalk intact.
Stuff the chiles with the corn mixture. Put a slice of the cheese in the center of the filling.
In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the crema over them and bake until heated through, about 15 to 20 minutes. Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.
CREMA
Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
ARROZ BLANCO
Rinse the rice in cold water until water runs clear. Let the rice drain for a few minutes.
In a mediumsize saucepan with a tightfitting lid, heat the oil over a mediumlow heat. Add the onion and cook until translucent, stirring constantly. Add the garlic and cook for 2 minutes. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
Stir the rice well before serving.
Yield: 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	660.76 Kcal (2766 kJ)
Calories from fat	428.63 Kcal
		% Daily Value*
Total Fat	47.63g	73%
Cholesterol	149.86mg	50%
Sodium	1204.15mg	50%
Potassium	455.71mg	10%
Total Carbs	43.1g	14%
Sugars	18.69g	75%
Dietary Fiber	4.29g	17%
Protein	16.31g	33%
Vitamin C	6mg	10%
Vitamin A	0.1mg	3%
Calcium	459.2mg	46%

Amount Per 100 g
Calories	221.21 Kcal (926 kJ)
Calories from fat	143.5 Kcal
		% Daily Value*
Total Fat	15.94g	73%
Cholesterol	50.17mg	50%
Sodium	403.12mg	50%
Potassium	152.56mg	10%
Total Carbs	14.43g	14%
Sugars	6.26g	75%
Dietary Fiber	1.44g	17%
Protein	5.46g	33%
Vitamin C	2mg	10%
Calcium	153.7mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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