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Ingredientes
- 4 Tbsp. Butter or possibly safflower oil
- 1 med White onion finely minced
- 2 x Garlic cloves peeled, chopped
- 3 c. Fresh corn kernels
- 1 1/2 tsp Sea salt or possibly to taste
- 3 Tbsp. Finely-minced epazote
- 6 lrg Poblano chiles roasted, peeled Arroz Blanco see * Note
- 1/2 lb Queso fresco cut 6 thick slices
- 2 c. Crema see * Note
- 3 ounce Manchego cheese grated
Direcciones
- Preheat the oven to 350 degrees.
- In a medium saucepan, over a medium heat, heat the butter. Cook the onion till translucent/soft. Add in garlic and cook for 30 seconds. Add in the corn kernels and salt, then cover the pan and reduce the heat. Cook till the kernels are tender, about 2 to 3 min. Add in the epazote. Set aside to cold.
- Slit the chiles down the sides and carefully remove the seeds, leaving the top and stem intact. Stuff the chiles with the corn mix. Put a slice of the cheese in the center of the filling.
- In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the Crema over them and bake till heated through, about 15 to 20 min. Sprinkle with the grated Manchego cheese and continue to bake just till the cheese is melted.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 175 | |
| Calories from Fat 99 | 57% |
| Total Fat 11.2g | 14% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 689mg | 29% |
| Potassium 215mg | 6% |
| Total Carbs 14.51g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.54g | 2% |
| Protein 6.33g | 10% |
