Directions:
- Preheat oven to 350 degrees F.
- Saute the onion until translucent, add garlic and cook 1 minute more.
- Add corn, salt and pepper, and saute about 2 minutes.
- Place in a bowl and cool.
- Stir in the Mexican Manchego cheese and set aside.
- Slit the roasted and peeled poblano chiles lengthwise, remove the seeds and veins; leave the stems and tops intact.
- Stuff the chiles with the corn mixture.
- Arrance the rice in a shallow buttered casserole.
- Nestle the stuffed chiles into the rice, in a single layer.
- Mix together the crema and red salsa and pour overall.
- Sprinkle with anejo cheese and place in the oven.
- Bake for 25 minutes and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.69 Kcal (388 kJ) | ||
| Calories from fat | 35.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 13.98mg | 5% | |
| Sodium | 159.16mg | 7% | |
| Potassium | 108.19mg | 2% | |
| Total Carbs | 10.52g | 4% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 136.76 Kcal (573 kJ) | ||
| Calories from fat | 52.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 6% | |
|---|---|---|---|
| Cholesterol | 20.63mg | 5% | |
| Sodium | 234.84mg | 7% | |
| Potassium | 159.63mg | 2% | |
| Total Carbs | 15.53g | 4% | |
| Sugars | 3.99g | 11% | |
| Dietary Fiber | 1.93g | 5% | |
| Protein | 6.12g | 8% | |
| Vitamin C | 2.8mg | 3% | |
| Iron | 0.6mg | 2% | |
| Calcium | 159.6mg | 11% | |
* 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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