Stuffed

I am not the only thing stuffed after a week of Southern cooking. For besides being blessed with a nice trip south I came home to more poblano peppers ready to be picked in the garden. Since I had leftover Spanish rice and some goat cheese needing to be used, why not try another stuffed pepper recipe? 

This one's called Stuffed Poblano Casserole. Freezer space here in the End of the Rainbow Valley is getting scarce so I halved what the recipe called for below just to cook for 2 of us with no leftovers using just 3 chiles, etc...

PrepTime:  25 Minutes
Total Time:  1 Hour
6 servings

Similar to the authentic Chile Relleno I made last week before going out of town which I might add was de-lish, the following is an easy casserole which doesn't require frying a batter covered poblano pepper. Not quite as pretty but still tasty. I'd give it 4 stars.

If you are having company, no worries, just assemble this dish the night before/ put it together in the morning before you head out to work.

Then, you can cook it when you get home. 

 INGREDIENTS include:

6 fresh poblano chiles
 ( I cut a slit, deseeded & deveined before cooking)
1/4 c (1/2 stick) butter  - (I used *olive oil)
1 med yellow onion, chopped
2 garlic cloves, minced
3 c fresh corn kernels/frozen thawed (about 6 ears/ 2 10-oz pkgs)
1 c grated manchego/monterey jack cheese
   ( I used our soft goat cheese)
4 c cooked white rice ( I had leftover Spanish rice)
1 c crema or sour cream
1 1/3 c Red Salsa
1/2 c grated queso anejo/parmesan cheese

DIRECTIONS:  

 -Char chiles under broiler/over gas flame blacken all over. 

- Place in plastic bag, let them stand 10 min.

- Peel chiles.
**Start at stem end, carefully cut one slit down length of each   chile, leaving stems and tops intact if possible. Carefully remove seeds and veins from chiles.

Preheat oven: 350 degrees  

-Melt butter in heavy lg saute pan over medium heat. 
-Add onion and saute about 5 minutes. 
-Add garlic for 1 min. 
-Add corn and saute 2 minutes. 
-Season to taste with salt and pepper. 

-Cool completely. 
-Stir in manchego/ Monterey Jack/soft goat cheese. 


-Stuff chiles with corn mixture.

-Butter/ Spray 15x10-inch baking dish.



-Place rice in prepared dish.  
-Nestle stuffed chiles in single layer into rice. 





-Mix Red Salsa and crema in medium bowl.  

- Pour over chiles and rice. 

-Sprinkle with parmesan cheese.

Bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole).




¡Delicioso!

.


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