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Stuffed with delicious crumbled cotija cheese, these Corn Chiles Rellenos are a festive twist on the classic Mexican preparation. Great for parties or special family meals. Garnish with your favorite salsa and drizzle with media crema mixture.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
COMBINE media crema and ½ teaspoon bouillon in small bowl; refrigerate.
MAKE a small slit down one side of each chile. Remove and discard seeds and veins with your fingers. Place in large casserole dish; set aside.
COMBINE Corn Soufflé, garlic, remaining 1 teaspoon bouillon and 1 ¾ cups cheese in large bowl; mix well.
SPOON evenly into prepared chiles; sprinkle with remaining ¼ cup cheese.
BAKE for 20 minutes or until hot and bubbly. Serve hot with favorite salsa and drizzle with media crema mixture.
*DEFROST Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.
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