Ingredients for Baked Corn Stuffed Chiles Rellenos
- Ears Of Corn
- Salt
- Black Pepper
- Poblano Chiles
- Queso Fresco
- Scallions
- Garlic Clove
- Fresh Cilantro
- Currants
- Nonstick Cooking Spray
- All Purpose Flour
- Liquid Egg Substitute
- Unseasoned Breadcrumbs
- Yellow Cornmeal
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
23g
Fat
2g
Carbs
15g
