Baked Chile Rellenos with Corn and Crema
- 6 poblano chiles
- 5 ears fresh corn, husks and silks removed
- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 garlic cloves, finely chopped
- ½ teaspoon salt
- Black pepper
- 2 cups Monterey Jack cheese, or other Mexican melting cheese
- ½ cup Mexican crema
- Produce
- Corn, fresh (5 ears)
- Poblano chiles (6)
- Red onion (1)
- Cooking & Baking
- Black pepper (1)
- Garlic cloves (2)
- Olive oil (2 tablespoons)
- Salt (1/2 teaspoon)
- Dairy
- Monterey jack cheese (2 cups)
- Other
- ½ cup Mexican crema
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 15, 2011 (1 year ago).
117 people saved this recipe.
