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Corn Chiles Rellenos

Corn Chiles Rellenos
Makes:
6
Prep Time:
20
minutes
Total Time:
40
minutes
Vegetarian
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.

In this recipe:




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Ingredients:

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 6 large poblano chiles, roasted and peeled
  • 1 package (9 ounces) STOUFFER'S Corn Souffle, defrosted*
  • 2 cloves garlic, finely chopped
  • 2 cups (8 ounces) crumbled cotija cheese, divided
  • Fresh salsa

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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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Corn Chiles Rellenos

    Ingredients

    • 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream
    • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
    • 6 large poblano chiles, roasted and peeled
    • 1 package (9 ounces) STOUFFER'S Corn Souffle, defrosted*
    • 2 cloves garlic, finely chopped
    • 2 cups (8 ounces) crumbled cotija cheese, divided
    • Fresh salsa

     

    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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