Corn and Poblano Lasagna

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very good and im doubling the recipe next time:

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I'm very ashamed to say that I almost ate the entire contents of a 9 x 13 pan (not in one sitting mind you!. I can't describe how unbelievably delicious this is! You must try it. If you don't like spicy food, there is a way of muting the heat in a poblano. My mexican mother-in-law says you have to choose super dark green (almost black, FLAT poblanos. I don't know if there's any scientific fact behind her claims but I followed her advice and it worked for me.

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A great hit at a baby shower. Everyone wanted the recipe!

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Great - corn and pasta and cream -- Awesome!!

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A NEW FAVORITE!!! To cut down on the fat and calories, I make the creamy corn sauce from a basic roux, using skim milk, flour and margarine; It's just as delicious and creamy. I also add black beans and red peppers to the filling and double the amount. I've made this a few times and everyone wants the recipe. Thank you for sharing this!!

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this was an incredible dish so tasty. i would actually double the filling though it was a little scarce, and i would triple the recipe because it was so yummy

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This was really good. Prepared a double batch for a group of 20 and it was a huge hit. I was pressed for time so did use frozen rajas of the chili poblano. I also used white corn which is much more typical in Mexico, where you would rarely see sweet yellow corn.

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Another interesting version of lasagna. My husband is not much for hot spicy foods but I am slowly converting him. We both love this recipe.

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Part of a Wednesday church dinner team and made this for the Italian dinner theme. Yes, I know this is not Italian but this recipe was a huge success. I am the cook whom everyone can count on bringing non-traditional recipes. The diners love our team. I like more kick, so I will make this over and over trying different peppers. Thanks, Marcela. You really rock, girl.

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This recipe was a crowd pleaser when I made it for a party. The poblano chile is not very spicy but it does add a subtle nuance that should not be overwhelmed with a spicier chile. One tip : roast your poblanos in the oven..HUGE time saver. It is a keeper. Marcela has awesome recipes!