April 09, 2016
Fresh Tomatoes, Lunch, Main Dish,
Side Dishes, Dairy, Cheese, Monterey Jack, Rice, Brown Rice, Vegetables, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Sunday Dinner, Weeknight Meals, Broil, Grill (Electric), Grilling (Outdoor), Oven Bake, Heart Healthy, Low Calorie, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"I love poblano peppers, and it is one of the vegetables that I have success growing! Usually I use them for chile rellenos, but this is a fresher way of serving them up!"
Preheat grill to high heat.
Lightly coat the poblanos and corn with cooking spray. Place the poblanos and corn on the grill rack. Grill the poblanos for 12 minutes or until charred, turning occasionally. Grill the corn 10 minutes or until lightly charred, turning occasionally.
Wrap the poblanos in foil; let stand 15 minutes. Peel and discard the skins Cut a lengthwise slit in each chile; discard the seeds and membranes. Set aside.
Preheat oven to 400 degrees.
Cut the kernels from the ears of corn. Combine kernels, 1 cup tomato, rice, 2 tablespoons cilantro, pine nuts, and the next 5 ingredients (through the Monterey Jack cheese); toss well to combine.
Open each poblano; divide the rice mixture evenly among the chiles (chiles will be very full).
Place on a baking sheet. Bake at 400 degrees for 7 minutes or until hot. Turn the broiler to high. Sprinkle the chiles with the queso fresco. Broil 3 minutes or until the cheese is lightly browned.
Place chiles on a platter. Sprinkle with remaining 1 cup tomato and the remaining 2 tablespoons cilantro. Serve with hot sauce, if desired.
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Oh, so good! I've made these twice now, by popular demand! But must admit that the second time I cheated by using Trader Joe's frozen Fire Roasted corn. I liked them better because the corn was more evenly roasted. These are summery, light, and a great change from the fried chile rellenos. Our guests were quite impressed! Thanks for posting. Made for First Time Tag on FF&F.