- 2 tablespoons unsalted butter, plus more for the pan
- 1 tablespoon canola or safflower oil
- 1 cup chopped white onion
- 1 pound ripe tomatoes, chopped
- 1 teaspoon kosher or sea salt or to taste
- Freshly ground black pepper to taste
- 1 pound poblano chiles (about 4), roasted, peeled, seeded, and cut into 1-x -1/4-inch strips
- 1 ½ cups fresh or thawed frozen corn kernels
- 1 cup chicken or vegetable broth, homemade or store-bought, or water
- 1 cup Mexican crema, creme fraiche, or heavy cream
- ½ cup requeson or ricotta cheese
- 4 cups cooked white rice
- 6 ounces Oaxaca, asadero, mozzarella, or Monterey Jack cheese, grated (1½ cups)
1. Preheat the oven to 400 degrees. Butter a 9-x-9-inch or 8-x-11-inch baking dish.
2. Heat the butter and oil in a large skillet over medium heat. Add the onion and cook, stirring
occasionally, until translucent and soft and the edges are beginning to brown, 5 to 6 minutes.
Increase the heat to high, add the tomatoes, salt, and pepper, and cook for 7 to 8 minutes,
stir-ring occasionally, until the tomatoes have softened and cooked down. Reduce the heat to
medium, stir in the poblanos and corn, and cook for about 2 more minutes. Stir in the broth
or water, cream, and requeson or ricotta, and cook, stirring, until nicely blended, about 1
minute. The mixture should be very saucy.
3. Spoon the rice into the prepared dish and spread in an even layer. Add the poblano
mixture and spread evenly over the rice. Sprinkle on the grated cheese.
4. Bake for 15 minutes, or until the cheese has completely melted. Serve hot.
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