Date: Tue, 21 Sep 93 18:56:52 EDT
Chili Relleno's Con Elote on Rice --
adapted from Diane Kennedy's Regions of Mexico Cookbook
3 or 4 servings (We had two dinners of it, along with salad
and some other stuff.)
6 Ancho or Poblano Chilis
Some white wine or water for saute-ing
2 Cups corn
1 Med. onion
2-3 cloves garlic
salt/pepper to taste
1 Cup, made with 2 Cups veg. stock
1/2 Cup non-fat yogurt (it called for sour cream, so if you like
sour cream, you might want to try the
Some sprinkles of fat-free cheddar for the top
Slit the chilis (leaving the tops intact) and clean out the middles.
Sautee the onion and garlic in the liquid until soft.
Add the corn and simmer until done (5 minutes or so).
Mix in the epazote, salt and pepper.
Stuff the corn mixture into the chilis.
Put half the rice into a baking dish, put the chilis on top, and then
put the rest of the rice on top of that.
Top the rice and chilis with the yogurt and sprinkle with cheddar.
Bake at 350 for about 30-40 minutes.