Ingredients
- 6 (36 grams) poblano chiles
- 2 ears corn (shucked)
- 2 cups chopped tomatoes (seeded and, divided)
- 9 ounces cooked rice (brown rice, hot, cooked, 1 cup)
- 1/4 cup fresh cilantro, chopped (divided)
- 2 tablespoons pine nuts (toasted)
- 1 ounce cream cheese (2 tablespoons)
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 3 garlic cloves, minced
- 3 ounces Monterey Jack cheese, shredded
- 2 ounces queso fresco, crumbled
- Jalapeno pepper sauce, optional
How to Make
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Step 1: Preheat grill to high heat.
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Step 2: 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.
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Step 3: 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.
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Step 4: Preheat oven to 400 degrees.
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Step 5: 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.
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Step 6: Open each poblano; divide the rice mixture evenly among the chiles (chiles will be very full).
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Step 7: 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.
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Step 8: Place chiles on a platter. Sprinkle with remaining 1 cup tomato and the remaining 2 tablespoons cilantro. Serve with hot sauce, if desired.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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