Ingredients:
1 medium onions, chopped
2 garlic cloves, minced
3 cups corn
1 cup manchego cheese, grated
6 large poblano chiles, roasted and peeled
4 cups rice, cooked
1 cup crema
1 cup salsa, your favorite
1/2 cup Anejo cheese, grated
Directions:
Preheat oven to 350 degrees F.
Saute the onion until translucent, add garlic and cook 1 minute more.
Add corn, salt and pepper, and saute about 2 minutes.
Place in a bowl and cool.
Stir in the Mexican Manchego cheese and set aside.
Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
Stuff the chiles with the corn mixture.
Arrance the rice in a shallow buttered casserole.
Nestle the stuffed chiles into the rice, in a single layer.
Mix together the crema and red salsa and pour overall.
Sprinkle with anejo cheese and place in the oven.
Bake for 25 minutes and serve hot.
Servings: Serve
Time preparation: 50 min.
Time total: 75 min.