Baked Corn Stuffed Chiles Rellenos Recipe
Overview:
Indulge in the flavors of Mexico with a healthier twist on the classic chiles rellenos dish. This recipe, inspired by a clipping from the “Quick & Light” magazine, offers a delightful combination of grilled veggies, a touch of cheese, and the subtle sweetness of corn. Baked to perfection, these stuffed chiles rellenos are perfect for a summer weeknight dinner or any occasion when you crave a taste of the southwest. 🌶️🌽
- Total Time: 1 hour 50 minutes
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Servings: 6
- Calories: 227.6 per serving
- Rating: ⭐⭐⭐⭐⭐ (based on 1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Poblano chiles |
| 8 | Corn kernels |
| 1/2 | Sharp white cheddar cheese |
| 3 | Scallions |
| 1 | Garlic clove |
| 1/4 | Fresh cilantro |
| 3 | Currants |
| 1 | All-purpose flour |
| 1/3 | Yellow cornmeal |
| 3/4 | Raisins |
| Salt | |
| Black pepper |
Instructions:
Advance Prep of Corn and Peppers:
- Preheat your grill or broiler to high heat.
- Spray the corn with nonstick spray and season with salt and pepper. Grill the corn (or broil 4″ from heat), turning every 2-3 minutes, for about 12 minutes until all kernels are browned.
- Allow the corn to cool, then cut off the kernels. You’ll need approximately 1 1/2 cups of kernels.
- Roast the poblano chiles on the grill or in the broiler, turning every 3 minutes for a total of 12 minutes, until the skin is charred.
- Immediately place the roasted peppers into a large, clean paper bag and roll the top to seal. Let them sit for 15 minutes to loosen the skins.
- Once cooled, peel off the charred skins, wearing plastic gloves to protect your hands. These steps can be done in advance if needed.
Assembly and Baking:
- Preheat the oven to 400°F.
- Set aside 6 of the peppers whole. Cut up the remaining 2 peppers, removing the seeds and cutting them into 1/4″ pieces.
- Mix the chopped peppers with the roasted corn in a bowl.
- Add cheese, scallions, garlic, cilantro, currants, salt, and pepper to the mixture. Adjust seasoning as needed.
- Cut a 2″ long slit lengthwise in each of the reserved 6 whole roasted and skinned chilies, creating a pouch. Remove the core and seeds, leaving the stem intact.
- Stuff each pepper with the corn mixture.
- Set up three bowls for breading: one with flour, one with beaten egg, and one with cornmeal.
- Dip each stuffed chili into the flour, then the egg, then the cornmeal, coating evenly.
- Place the coated chilies on a nonstick baking sheet or one lined with foil and lightly sprayed with nonstick spray.
- Spray the tops of the stuffed chilies generously with nonstick spray.
- Bake for 20 minutes or until golden and the filling is heated through.
Serving:
- Garnish with fresh cilantro leaves and serve with guacamole, salsa, and sour cream if desired.
Enjoy your delightful Baked Corn Stuffed Chiles Rellenos! 🎉🍽️
