Baked Corn Stuffed Chiles Rellenos

Name: Baked Corn Stuffed Chiles Rellenos
Ingredients: 2 large ears of corn, shucked (or 3 medium); salt, to taste; black pepper, to taste; 8 whole fresh poblano chiles; 1/2 cup queso fresco or 4 ounces sharp white cheddar cheese, grated; 3 scallions, minced; 1 garlic clove, minced; 1/4 cup fresh cilantro, finely chopped; 3 tablespoons currants (optional) or 3 tablespoons raisins (optional); nonstick cooking spray, as needed; 1 cup all-purpose flour; 1/3 cup liquid egg substitute or 3 egg whites, lightly beaten; 3/4 cup unseasoned breadcrumbs; 1/4 cup stoneground yellow cornmeal or 1/4 cup blue cornmeal

14 ingredients

1 steps

Ingredients

2 large ears of corn, shucked (or 3 medium)
salt, to taste
black pepper, to taste
8 whole fresh poblano chiles
1/2 cup queso fresco or 4 ounces sharp white cheddar cheese, grated
3 scallions, minced
1 garlic clove, minced
1/4 cup fresh cilantro, finely chopped
3 tablespoons currants (optional) or 3 tablespoons raisins (optional)
nonstick cooking spray, as needed
1 cup all-purpose flour
1/3 cup liquid egg substitute or 3 egg whites, lightly beaten
3/4 cup unseasoned breadcrumbs
1/4 cup stoneground yellow cornmeal or 1/4 cup blue cornmeal

Directions

1

["ADVANCE prep of the corn and peppers:", "Preheat grill or broiler to high heat.", "Spray corn with nonstick spray and season to taste with salt and pepper; grill corn (or broil 4\" from heat)