Baked Hatch Chile Rellenos

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1199
FAT
301%
CHOL
134%
SOD
86%

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Ingredients for 4 servings

8 ounces queso fresco , cut into ? x ? x 4 inch batons (Mexican white cheese) or goat cheese or monterey jack cheese

2 cups shredded sharp cheddar cheese (about 8 oz)

2 cups frozen corn kernels

8 mild hatch chiles, seeded and deveined,stems trimmed but left intact (or Poblano chiles)

salt & freshly ground black pepper

4 cloves garlic , minced

8 ounces queso fresco , cut into

2 cups sour cream or creme fraiche

1 1/4 cups finely chopped onions

1/4 cup butter

1 bunch fresh cilantro , stemmed and chopped

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