Recipe compliments of Rick and Lynne
| Cuisine: Mexican | Type: Light Meal | Serves: 4 |
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Source:
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La Casa Sena |
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Attributes:
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Book, Healthy, Vegetarian |
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Comments:
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La Casa Sena was one of Rick's favorite restaurants in Santa Fe. They served refined Southwestern inspired dishes in a beautiful central location. However, they have recently moved away from Southwestern flavors, and we were disappointed the last time we ate there. Their cookbook is worth getting if you can find it. This take on Chile Relleños is a favorite. |
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Serving Suggestions:
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This can be served as an appetizer, followed by grilled lamb or chicken. (There are some great recipes in the cookbook.) Or, it can be served as a light meal on its own. |
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Ingredients:
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3/4 cup fresh corn kernels (1 ear) 1/2 cup toasted pine nuts 1/2 cup golden raisins 4 oz. fresh goat cheese 4 poblano chilies, stems intact, roasted and peeled (we usually don't roast and peel them, since they soften during cooking) 1 cup grated Cheddar or Monterey Jack cheese or a mixture of both 1 cup Red Chile Sauce (found elsewhere) |
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Instructions:
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1. Preheat the oven to 350°F. 2. Mix the corn, pine nuts, raisins, and goat cheese together in a mixing bowl. Make a lengthwise slit in each chile, carefully remove the seeds, and stuff them with the mixture. Place the stuffed chilies on a baking sheet, top with the grated cheese, and bake in the oven for 20 minutes. 3. Place 1/4 cup of the chile sauce on each serving plate. Remove the rellenos from the oven and serve them on top of the sauce. |
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2008-12-02