Poblano Chile Casserole with Corn and Cheese

Name: Poblano Chile Casserole with Corn and Cheese
Yield: 6
Ingredients: 6 large fresh poblano chiles; 1/4 cup (1/2 stick) butter; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 3 cups fresh corn kernels, or frozen thawed (from about 6 ears or two 10-ounce packages); 1 cup grated manchego or monterey jack cheese; 4 cups cooked white rice; 1 cup crema or sour cream; 1 1/3 cups Red Salsa; 1/2 cup grated queso anejo or parmesan cheese

Poblano Chile Casserole with Corn and Cheese was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/poblano-chile-casserole-with-corn-and-cheese-recipe-6287.aspx" target="_blank">www.cooking.com.</a>

"Like a lightened chile relleno, this is a great, easy casserole for weeknight entertaining. You can avoid last-minute jitters by putting the casserole together in the morning or the night before and then just placing it in the oven right before your guests arrive...."

INGREDIENTS

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6 large fresh poblano chiles

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1/4 cup (1/2 stick) butter

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1 medium yellow onion, chopped

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2 garlic cloves, minced

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3 cups fresh corn kernels, or frozen thawed (from about 6 ears or two 10-ounce packages)

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1 cup grated manchego or monterey jack cheese

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4 cups cooked white rice

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1 cup crema or sour cream

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1 1/3 cups Red Salsa

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1/2 cup grated queso anejo or parmesan cheese

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