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1.
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Wash the poblanos, then broil them (keep them whole) at around 3-4 inches from the heat.
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Turn them often with tongs until they are blistered and lightly browned over most of their surface.
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Remove them from the oven and place them in a gallon-sized zipper bag, close the bag, and let them steam for 20 minutes.
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Meanwhile, prepare the filling.
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2.
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Combine the meat and onion in a large skillet that has a tight-fitting lid.
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Cook over medium heat until the meat is browned and the onion is soft.
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Drain any fat.
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To the meat and onion mixture, add the taco-seasoning mix (dry), rice, salt, and water.
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Bring to a boil over high heat (stirring a few times.)
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Give a final stir, cover, turn the heat as low as possible, and do not peek for 20 minutes.
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When the time is up and water is absorbed, remove from the heat and stir in the tomatoes.
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3.
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During the 20 minutes when you are not peeking at the rice, clean the roasted peppers.
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(**) With your fingers or paper towels, pull off the loosened skin.
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Cut the peppers in half lengthwise (from stem to tip).
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Carefully trim out the stems, and remove and discard the seeds and any pith.
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Lightly rinse and drain the pepper halves.
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4.
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Preheat the oven to 350 degrees F. Pour the salsa or picante sauce into the bottom of a 9 x 13 baking dish.
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(Glass is pretty, but metal is fine.)
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Shake the pan so the sauce covers the whole bottom.
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When the filling is cool enough to handle, fill each pepper half with the mixture, rounding it up as much as needed.
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Place halves alternately (thin end, then fat end...) in the prepared dish, setting them on the salsa.
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Carefully mound any extra filling evenly on the pepper halves.
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Top each with cheese, then with crushed chips.
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Cover with foil.
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(At this point they may be refrigerated up to 24 hours.
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If you do this, increase baking time to 45-60 minutes).
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If you are making this right now, bake at 350F for 30 minutes, uncovering for the last ten minutes, until filling is hot, cheese is bubbly, and crumbs are slightly browned.
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Serve with sour cream.
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Note: Please shred the cheese yourself.
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And it should be something that will melt, like queso chihuahua, Monterrey Jack, or cheddar.
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** Oh, yeah: As you would any time you work with hot peppers, PLEASE wash your hands thoroughly with soap after touching them.
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Or you might regret it when you rub your eye.
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(Or you can use gloves when working with them).
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Im just saying...
