Chile and Corn Rellenos
6 Frieda’s Fresh Poblano Chiles
4 ounce Monterey Jack cheese, cut into strips
4 ounce cheddar cheese, cut into strips
1 tablespoon vegetable oil
1 cup corn kernels, fresh or frozen
1/2 cup chopped yellow onion
1 garlic clove, minced
1 cup evaporated milk
2 eggs, lightly beaten
2 tablespoons Frieda’s Fresh Cilantro, chopped
2 teaspoons fresh oregano, chopped, or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Instead of deep-frying, these cheese-stuffed chiles are baked in a hearty corn sauce.
Preheat oven to 325 degrees.
Cut the stems off the chiles. Cut a slit down the length of each chile. Scrape out the seeds and veins with the knife. Broil the chiles 4 inches from the heat source, turning frequently, until blistered (but not black) on all sides. Place the chiles in a paper bag for 15 minutes. Slip the skins off the chiles.
Stuff the chiles with strips of cheese. Arrange the chiles, cheese side up, in a lightly greased 9-inch quiche dish or pie pan.
Heat the oil in a skillet and sauté the corn, onion and garlic for 3 minutes or until the corn is nearly tender. Remove from the heat and stir in the milk, eggs, cilantro, oregano and pepper. Pour the mixture over the chiles. Sprinkle with the Parmesan cheese. Bake at 325 degrees for 30 to 35 minutes or until hot and lightly browned on top.