QUESO STUFFED POBLANOS
INGREDIENTS
For the Sauce (makes extra to save for later)
- 1 28-ounce can diced tomatoes
- half of a red onion, chopped (reserve a small amount for the mushrooms later)
- a big handful of cilantro
- 1/2 cup Texas Sweet & Hot Jalapeños
- 1 cup water
- 1½ teaspoons salt
For the Poblano Peppers
- 2 tablespoons butter
- 8 ounces fresh mushrooms
- 8 ounces fresh spinach
- 5 poblano peppers
- 1 cup uncooked white rice
- 1½ cups shredded queso melt cheese (just about any kind of cheese will work)
- 2-3 tablespoons flaxmeal (optional)
INSTRUCTIONS
- For the sauce: Preheat the oven to 400 degrees. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.
- For the filling: Melt the butter in a large skillet over medium high heat. Add the reserved red onions and mushrooms; saute until browned and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce from step one, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.
- For the peppers: Cut the poblanos in half lengthwise and remove the ribs and seeds. Top each half with a few spoonfuls of filling and a pinch of the remaining shredded cheese. Bake for 15-20 minutes, until the poblanos are softened and the cheese is melted.
NOTES
With this amount of filling, I filled about 8-10 poblano halves.
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