Directions:
- Preheat oven to 350.
- Melt butter in medium saucepan over medium heat then sauté onion for 6 minutes.
- Add garlic and cook 1 minute more.
- Add corn, salt and pepper then sauté 3 minutes longer.
- Transfer to a bowl and let cool then stir in the cheeses and oregano and set aside.
- Carefully slit the chilies lengthwise and remove the seeds and veins leaving the stems and tops intact.
- Stuff chilies with corn mixture.
- Spread rice in a shallow baking dish then nestle chilies in the rice in a single layer.
- Pour cream and milk over all then transfer to the oven and bake for 20 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.85 Kcal (2369 kJ) | ||
| Calories from fat | 282.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.43g | 48% | |
|---|---|---|---|
| Cholesterol | 91.36mg | 30% | |
| Sodium | 945.27mg | 39% | |
| Potassium | 477.36mg | 10% | |
| Total Carbs | 48.57g | 16% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 22.93g | 46% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.7mg | 9% | |
| Calcium | 407.8mg | 41% | |
| Amount Per 100 g | |||
| Calories | 170.44 Kcal (714 kJ) | ||
| Calories from fat | 85.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 48% | |
|---|---|---|---|
| Cholesterol | 27.52mg | 30% | |
| Sodium | 284.72mg | 39% | |
| Potassium | 143.78mg | 10% | |
| Total Carbs | 14.63g | 16% | |
| Sugars | 2.18g | 29% | |
| Dietary Fiber | 1.64g | 22% | |
| Protein | 6.91g | 46% | |
| Vitamin C | 0.5mg | 3% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.5mg | 9% | |
| Calcium | 122.8mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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