1. Preheat oven to 350 degrees F. 2. Saute the onion until translucent, add garlic and cook 1 minute more. 3. Add corn, salt and pepper, and saute about 2 minutes. 4. Place in a bowl and cool. 5. Stir in the Mexican Manchego cheese and set aside. 6. Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact. 7. Stuff the chiles with the corn mixture. 8. Arrance the rice in a shallow buttered casserole. 9. Nestle the stuffed chiles into the rice, in a single layer. 10. Mix together the crema and red salsa and pour overall. 11. Sprinkle with anejo cheese and place in the oven. 12. Bake for 25 minutes and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
