Corn Chiles Rellenos

Corn Chiles Rellenos
20 min
20 min
6 servings
  • 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.
Key Ingredients


Make It

Step 1
Preheat oven to 350° F.
Step 2
Combine media crema and ½ teaspoon bouillon in small bowl; refrigerate.
Step 3
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.
Step 4
Combine Corn Soufflé, garlic, remaining 1 teaspoon bouillon and 1 ¾ cups cheese in large bowl; mix well.
Step 5
Spoon evenly into prepared chiles; sprinkle with remaining ¼ cup cheese.
Step 6
Bake for 20 minutes or until hot and bubbly. Serve hot with favorite salsa and drizzle with media crema mixture.
Step 7
*Defrost Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

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