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Recipe

Corn Chiles Rellenos

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

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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