|Oh man, this is so freaking great! Fun to cook, smells really good, looks really good and it tastes even better. I was inspired by the classic Mexican dish. I have never had anyone else’s so I have no point of reference, but I think this is a flavor home run.
- Cook 1 Cup of Long Grain White Rice, cook rice using this method, let it cool down before you use it
- 2 Poblano Chilies, roasted, peeled & chopped (use this method)
- 2 Ears of Corn (kernels cut from the cob, I cut the cobs in half then strip the kernels so they don’t bounce all over my kitchen floor)
- 2 Cups or melty cheese I prefer white cheese like Jack, Munster, Asadero or Chihuahua
- 1 Cup of Mexican Crema or sub 1/2 Cup Sour Cream & 1/2 Cup of Milk (this is what I used, it works great)
- Salt & Pepper to taste
- Preheat oven to 375.
- Spray Non-stick spray on oven safe baking dish (I use Steve Sprinkles totally awesome dishwasher safe handmade historic cookware).
- Mix Rice, Corn, Peppers, 1 cups of the cheese, Crema, Salt and Pepper. Taste and adjust seasoning. Top with The rest of your cheese.
- Bake for 20 – 30 minutes until cheese is golden brown.
Healthy Style: No cheese, Skim Milk & Low fat sour cream. You could also use brown rice.
Roasted Chilies: Use whatever kind of roasted peppers you want, Green Chiles would work great.
Corn: You could use 1 1/2 cups frozen but if you do add a little honey to increase the sweetness. I would not suggest canned corn because it tastes like a can. But if you dig on that then do it.
Local ingredients used: Farmers market poblano chilies, and corn, and Texas Harvest Milk.
Note the awesome handmade cookware
This is going to be good!
I couldn't wait for the picture