simple chili rellenos
A 'no-bells + whistles' version of this patriotic Mexican dish!
ingredients
4 Tbsp butter
1 med onion, finely chopped
2 garlic cloves
4 cups frozen corn
1½ tsp salt
⅓ cup water
6-12 fresh poblano peppers, roasted, peeled, seeds removed
750g sour cream
300g monterey jack cheese
1½ cups cheddar cheese, grated (optional)
method
Preheat oven to 350c
Roast peppers either under an open flame or in oven under a high broil, rotating frequently until skin is evenly charred + blackened
Remove from heat, place in large bowl + cover
Let cool
Remove skins, slice lengthwise down each chili to remove seeds + optional to remove stem
Place onions, butter, corn, garlic, salt + water in a medium pot, bring to a simmer + cook for 20 minutes or until water has evaporated
Set aside to cool
Cut monterey jack into thick slices + place a slice in each pepper.
Stuff peppers with corn mixture + place in large casserole dish with sliced side down
Top peppers with sour cream, spread even layer over top
Place in over for 30-35 minutes until bubbling
Remove from oven, top with cheddar cheese + return to oven to bake until cheese is melted
Enjoy!
