Stuffed Poblanos

Stuffed Poblanos

Miz Helen's Kitchen

Ingredients

6 to 8 poblano chilies, charred and peeled

2 ears corn, grilled and cut off the cob

2 cup Roma Tomatoes, chopped

1 bunch green onions with tops, chopped

1 cup brown rice, cooked

1/2 cup cilantro, divided

2 tablespoons cream cheese,softened

4 tablespoons lime juice

1 jalapeno, seeded and chopped fine

3 cloves garlic, minced

1 cup pepper jack cheese, shredded

3/4 cup queso fresco, crumbles

Cooking Spray

Directions

Completely coat the poblanos and the corn with cooking spray, the place them on a hot grill.

Grill the poblanos 6 minutes on each side, making sure that they are charred on all sides. When the poblanos have been charred wrap them in plastic wrap, then in foil and let them set for 15 to 20 minutes, then peel the skin off. Split the pepper in the center and remove the seeds and the membranes. Set the peppers aside.

Grill the corn until lightly charred on all sides, then cool and remove the kernels from the cob.

Combine the corn kernels, cooked rice,1 cup tomatoes, chopped green onions, chopped jalapeno, minced garlic, 3 tablespoons cilantro, lime juice, cream cheese, and the pepper jack cheese, until completely blended.

Divide the stuffing into the number of poblanos that you have, then open the center of the poblano and stuff the pepper. Place the stuffed peppers on a baking sheet.

Bake the peppers in a preheated 400 degree oven for 7 minutes. Remove the peppers and sprinkle the queso fresco on the top of the peppers and cook for 5 minutes.

Garnish with the reminder of the tomatoes and cilantro.

Serve with Salsa.

Inspired from Cooking Light