Ingredients:
1/4 cup butter
1 1/4 cups finely chopped onions
4 cloves garlic, minced
2 cups frozen corn kernels
salt & freshly ground black pepper
1 bunch fresh cilantro, stemmed and chopped
8 mild hatch chiles, seeded and deveined,stems trimmed but left intact ( or Poblano chiles)
8 ounces queso fresco, cut into 3/4 x 3/4 x 4 inch batons (Mexican white cheese) or 8 ounces goat cheese or 8 ounces monterey jack cheese
2 cups sour cream or 2 cups creme fraiche
2 cups shredded sharp cheddar cheese ( about 8 oz)
Directions:
*Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
**Queso fresco in really too mild.
Use the goat cheese even though it’s not authentic!
Preheat oven to 350 degrees F.
Spray a 9″x13″ baking dish with nonstick spray.
Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
Add corn and salt and pepper to taste, and continue to saute until corn is done.
Add cilantro, adjust seasoning, and set aside to cool.
Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
Remove chiles from water, drain well, and wipe dry inside and out.
Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
Place stuffed chiles in prepared baking dish, open side up.
Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
Serve with Mexican rice, refried beans, and hot corn tortillas.
Servings: Serve
Time preparation: 30 min.
Time total: 75 min.