Summery Stuffed Poblanos
Recipe: #23417
April 09, 2016
Categories: Side Dishes, Cheese, Monterey Jack, Rice, Brown Rice, Peppers, Mexican, Brunch, Sunday Dinner, Grilling (Outdoor), Oven Bake, Heart Healthy, Low Calorie, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"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!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (254.3 g)
- Calories 236
- Total Fat - 9.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 23.2 mg
- Sodium - 334.3 mg
- Total Carbohydrate - 32.2 g
- Dietary Fiber - 2.1 g
- Sugars - 6.5 g
- Protein - 10.1 g
- Calcium - 220.3 mg
- Iron - 1.4 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat grill to high heat.
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.
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.
Step 4
Preheat oven to 400 degrees.
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.
Step 6
Open each poblano; divide the rice mixture evenly among the chiles (chiles will be very full).
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.
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
- Cooking spray
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier dish, use jalapeno peppers instead of poblanos.
- If you don't have pine nuts, you can substitute with walnuts or almonds.
- Instead of poblano chiles, use bell peppers. This substitution is great for those who don't want the heat of poblanos. The bell peppers will still provide the crunchy texture and the same delicious flavor.
- Instead of queso fresco, use feta cheese. Feta cheese is a great substitute for queso fresco because it has a similar flavor and texture, but it also adds a nice tangy flavor to the dish.
Vegan Summery Stuffed Poblanos Replace the cream cheese with vegan cream cheese, use a vegan cheese alternative in place of the Monterey Jack cheese and queso fresco, and omit the pine nuts.
Mexican Street Corn Salad - This creamy and flavorful salad pairs perfectly with the Summery Stuffed Poblanos. It is a great side dish with a spicy kick that complements the smoky flavor of the poblanos. The sweet corn, creamy dressing, and crunchy topping make this a perfect dish to serve with the stuffed peppers.
Roasted Sweet Potato Wedges: Roasted sweet potato wedges are the perfect side dish to accompany the Summery Stuffed Poblanos. The sweetness of the potatoes will balance the spiciness of the poblanos, while the crunchy texture of the wedges will provide a nice contrast to the creamy Mexican Street Corn Salad. Roasted sweet potatoes are also a great source of fiber and vitamins, making them a healthy and delicious addition to the meal.
FAQ
Q: How do I toast the pine nuts?
A: To toast the pine nuts, preheat a skillet over medium heat and add the pine nuts. Stir frequently until lightly golden and fragrant, about 3-4 minutes.
Q: How much olive oil should I use?
A: The amount of olive oil you use depends on the recipe, but a general rule of thumb is to use 2-3 tablespoons of olive oil per serving.
1 Reviews
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Fun facts:
Poblano peppers are a type of chile pepper that originated in Mexico and are popular in Mexican cuisine. It is believed that the Aztecs were the first to cultivate them.
The Monterey Jack cheese used in this recipe was invented by David Jacks, a 19th-century Californian who first produced the cheese in Monterey, California. The cheese is now widely available and is often used in Mexican dishes.