Chiles Rellenos De Elote Con Arroz Blanco Recipe

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Nutrition per serving    (USDA % daily values)
CAL
959
FAT
165%
CHOL
71%
SOD
63%

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Ingredients for 6 servings

3 tablespoons vegetable oil

1 medium white onion, finely chopped

3 tablespoons finely chopped epazote

ARROZ BLANCO

1/2 pound queso fresco, cut into 6 thick slices

CREMA

1 clove garlic, peeled and minced 3 1/2 cups water

2 cloves garlic, peeled and minced

2 cups heavy cream

3 ounces Manchego cheese, grated

1 1/2 teaspoons sea salt, or to taste

1/4 cup buttermilk

3 cups fresh corn kernels

2 cups Mexican crema, recipe follows

4 tablespoons butter or safflower oil

1/2 medium white onion, finely chopped

6 large poblano chiles, roasted and peeled

1 1/2 cups longgrain unconverted white rice

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