Cheesy “Chiles Rellenos” Cakes

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These Cheesy Chiles Rellenos Cakes are my interpretation on a stuffed, poblano pepper favorite. They are delicious and super easy to make so hold on to your hats, Cowgirls (and boys). Arriba!!

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For the Batter:
2 Cups corn corn flour (Masa); any brand will do.
3 Eggs
1 Tbsp. Baking powder
1 Cup Grated cheese
1¼ Cup Whole Milk (if using reduced fat, split and use 3/4 cup milk, 1/2 cup cream)
¼ Cup Parsley (diced)
For the Poblanos:
2 Large Poblanos (or 4 small/medium) (roasted, peeled and diced)
4 Tbsp. Olive Oil
1/4 Onion (diced)
2 cloves Garlic (minced)
1½ Cup Cream
2 Tsp. Red Pepper Flakes
1 Tsp. Ground Cumin
1 Tbsp. Salt
1 Tsp. black pepper
Preheat the oven to 350°F (180°C). For the Dough: Mix the corn flour , eggs, baking powder, and milk. Once combined, fold in the cheese and the parsley and set aside. For the Poblanos: Roast the poblanos...
See the full directions on my site
Nutritions

Calories
547

Sodium
718mg
29% DV

Fat
35g
54% DV

Protein
8g
17% DV

Carbs
10g
3% DV

Fiber
1g
5% DV
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These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.

Get the full printable recipe here:


See the full directions on my site
Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.