Summery Stuffed Poblanos Recipe

Name: Summery Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 poblano chiles; 2 ears shucked corn; Cooking spray; 2 cups chopped seeded tomato, divided; 1 cup hot cooked brown rice; 1/4 cup chopped fresh cilantro, divided; 2 tablespoons pine nuts, toasted; 2 tablespoons 1/3-less-fat cream cheese; 2 teaspoons fresh lime juice; 1/4 teaspoon kosher salt; 3 garlic cloves, minced; 3 ounces Monterey Jack cheese, shredded (about 3/4 cup); 2 ounces queso fresco, crumbled (about 1/2 cup); Jalapeno pepper sauce (optional)

Servings: persons

6 poblano chiles
2 ears shucked corn
Cooking spray
2 cups chopped seeded tomato, divided
1 cup hot cooked brown rice
1/4 cup chopped fresh cilantro, divided
2 tablespoons pine nuts, toasted
2 tablespoons 1/3-less-fat cream cheese
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
3 garlic cloves, minced
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
Jalapeno pepper sauce (optional)

1
Preheat grill to high heat.
2
Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. Wrap poblanos in foil; let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds and membranes. Set aside.
3
Preheat oven to 400u00b0.
4
Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 tablespoons cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. Open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet Bake at 400u00b0 for 7 minutes or until hot. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 minutes or until cheese is lightly browned. Place chiles on a platter. Sprinkle with remaining 1 cup tomato and remaining 2 tablespoons cilantro. Serve with hot sauce, if desired.
5
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504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 poblano chiles, 2 ears shucked corn, Cooking spray, 2 cups chopped seeded tomato, divided, and more.

Yes, Summery Stuffed Poblanos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summery Stuffed Poblanos

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