Serious Eats: Recipes

Baked Chile Rellenos with Corn and Crema

On paper, this looks like a simple dish with no real twist. It just happens that I'm a sucker for a good chile relleno. I especially like this variation where the chiles are baked instead of fried because they're easier to make at home. (Believe me, I like the fried ones, too). I found the recipe in Lourdes Castro's Simply Mexican—it turned out to be one of the tastiest dishes I've made in weeks.

The smoky charred chiles were the perfect vessel for the filling, adding just enough spice to make your lips tingle. Instead of heavy and fatty, the corn adds natural sweetness to balance out the dairy. All told, if you're looking for an intro chile relleno recipe, this is an excellent place to start.

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