Ingredients for Baked Corn Stuffed Chiles Rellenos
- 2 ears of corn, kernels removed (about 2 cups)
- Salt, to taste
- Freshly ground black pepper, to taste
- 6-8 poblano peppers
- 1 cup crumbled queso fresco (or cotija cheese)
- Scallions
- Garlic clove
- 1/4 cup fresh cilantro, chopped
- Currants
- Nonstick cooking spray
- All purpose flour
- Liquid egg substitute
- Unseasoned breadcrumbs
- Yellow cornmeal
- 2 medium zucchini
- 2 red bell peppers
- 2 yellow bell peppers
- 1 cup crumbled cotija cheese
- 1/4 teaspoon ground cumin
- Olive oil, for brushing
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How to Make Baked Corn Stuffed Chiles Rellenos
- Preheat oven to 375°F (190°C).
- Prepare the vegetables: Grill 1 medium zucchini, 1 red bell pepper, and 1 yellow bell pepper until slightly charred. Allow to cool completely, then chop into small pieces.
- Prepare the corn: Remove kernels from 2 ears of corn (about 2 cups). You can grill, roast, or boil the corn.
- Mix the filling: In a large bowl, combine the grilled vegetables, corn, 1 cup of crumbled cotija cheese, 1/4 cup chopped cilantro, 1/4 teaspoon cumin, and salt and pepper to taste.
- Prepare the chiles: Cut 6-8 poblano peppers in half lengthwise and remove seeds and membranes. Lightly brush with olive oil.
- Stuff the chiles: Fill each pepper half generously with the vegetable and corn mixture.
- Bake: Place the stuffed peppers in a baking dish and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
- Optional: Top with extra cotija cheese during the last 5 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
23g
Fat
2g
Carbs
15g
