Baked Hatch Chile Rellenos

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1/4 cup butter
• 1 1/4 cups finely chopped onions
• 4 cloves garlic, minced
• 2 cups frozen corn kernels
• salt & freshly ground black pepper
• 1 bunch fresh cilantro, stemmed and chopped
• 8 mild hatch chiles, seeded and deveined,stems trimmed but left intact (or poblano chiles)
• 8 ounces queso fresco, cut into â¾ x â¾ x 4 inch batons (mexican cheese) or 8 ounces goat cheese or 8 ounces monterey jack cheese
• 2 cups sour cream or 2 cups creme fraiche
• 2 cups shredded sharp cheddar cheese (about 8 oz)

Recipe

• 1 *warning: even mild hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
• 2 wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
• 3 do not use hot hatch chiles for this recipe unless you are a real chile-head!
• 4 **queso fresco in really too mild.
• 5 use the goat cheese even though it’s not authentic!
• 6 preheat oven to 350 degrees f.
• 7 spray a 9"x13" baking dish with nonstick spray.
• 8 melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
• 9 add corn and salt and pepper to taste, and continue to saute until corn is done.
• 10 add cilantro, adjust seasoning, and set aside to cool.
• 11 place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
• 12 remove chiles from water, drain well, and wipe dry inside and out.
• 13 stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
• 14 place stuffed chiles in prepared baking dish, open side up.
• 15 stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
• 16 sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
• 17 serve with mexican rice, refried beans, and hot corn tortillas.