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Saturday 21 April 2018
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Corn Chiles Rellenos

Ingredients:(Corn Chiles Rellenos)

1 can (7.6 fluid ounces) Media Cream Ligera Lite Table Cream
1 1/2 teaspoons Chicken Flavor Bouillon, divided
6 large poblano chiles, roasted and peeled
1 package (9 ounces) Corn Souffle, defrosted*
2 cloves garlic, finely chopped
2 cups (8 ounces) crumbled cotija cheese, divided
Fresh salsa

 

Instructions: (Corn Chiles Rellenos)

Preheat oven to 350° F.
Combine media crema and ½ teaspoon bouillon in small bowl; refrigerate.
Make a small slit down one side of each chile. Remove and discard seeds and veins with your fingers. Place in large casserole dish; set aside.
Combine Corn Soufflé, garlic, remaining 1 teaspoon bouillon and 1 ¾ cups cheese in large bowl; mix well.
Spoon evenly into prepared chiles; sprinkle with remaining ¼ cup cheese.
Bake for 20 minutes or until hot and bubbly. Serve hot with favorite salsa and drizzle with media crema mixture.
*Defrost Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

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Corn Chiles Rellenos
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