1 cup hot cooked brown rice (I substituted quinoa and it was great!)
1/4 cup fresh cilantro, divided
2 TBS pine nuts, toasted
2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
2 tsp. lime juice
1/4 tsp kosher salt (I used sea salt)
3 garlic cloves, minced
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)
Instructions
1. Preheat grill
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. (mine was already cooked so I just charred it a bit) Wrap poblanos in foi; let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds and membranes. Set aside.
3. Preheat oven to 400 degrees
4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 TBS 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 400 degrees for 7 minutes or until hot.
Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
Place chiles on a platter. Sprinkel with remaining 1 cup tomato and remaining 2 TBS cilantro. Serve with hot sauce, if desired. (I served it with some fresh pico de gallo salsa which was jut the right accompaniment)
You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.
Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).
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Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!
Roast Pork on the Grill
Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.
Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.
While you are waiting for the meat to simmer, you can start fixing the rest of your meal.
Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).
Homemade Pico de Gallo
You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.
Homemade Guacamole is the BEST
Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream
You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!