Corn Chiles Rellenos

Corn Chiles Rellenos
20 min
20 min
6 servings
  • 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.

The Secret Ingredient


Make It

Step 1

Preheat oven to 350° F.

Step 2

Combine media crema and ½ teaspoon bouillon in small bowl; refrigerate.

Step 3

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.

Step 4

Combine Corn Soufflé, garlic, remaining 1 teaspoon bouillon and 1 ¾ cups cheese in large bowl; mix well.

Step 5

Spoon evenly into prepared chiles; sprinkle with remaining ¼ cup cheese.

Step 6

Bake for 20 minutes or until hot and bubbly. Serve hot with favorite salsa and drizzle with media crema mixture.

Step 7

*Defrost Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.