Date:    Tue, 21 Sep 93 18:56:52 EDT
From:    Cindy_Bloch@transarc.com

	Chili Relleno's Con Elote on Rice --   
		adapted from Diane Kennedy's Regions of Mexico Cookbook
	3 or 4 servings (We had two dinners of it, along with salad
			 and some other stuff.)

Chilis:
  6 Ancho or Poblano Chilis
Filling:
  Some white wine or water for saute-ing
  2 Cups corn
  1 Med. onion
  2-3 cloves garlic
  1t epazote
  salt/pepper to taste
Rice: 
  1 Cup, made with 2 Cups veg. stock
Topping:
  1/2 Cup non-fat yogurt (it called for sour cream, so if you like
			  sour cream, you might want to try the
			  fatfree kind.)
  Some sprinkles of fat-free cheddar for the top

Slit the chilis (leaving the tops intact) and clean out the middles.

Sautee the onion and garlic in the liquid until soft.
Add the corn and simmer until done (5 minutes or so).
Mix in the epazote, salt and pepper.

Stuff the corn mixture into the chilis.

Put half the rice into a baking dish, put the chilis on top, and then
put the rest of the rice on top of that.

Top the rice and chilis with the yogurt and sprinkle with cheddar.
Bake at 350 for about 30-40 minutes.