Posts Tagged ‘chiles stuffed’

Stuffed Poblano Chiles

Stuffed Poblano Peppers
Serves 6
This was the first time I "charred" peppers on the grill. *Note to self, stop "charring" while the peppers still have some shape left to them.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
214 calories
22 g
24 g
11 g
9 g
5 g
207 g
274 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 214
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 274mg
11%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 7g
Protein 9g
Vitamin A
26%
Vitamin C
127%
Calcium
18%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 Poblano chiles
  2. 2 ears shucked corn
  3. Cooking spray
  4. 2 cups chopped seeded tomato, divided
  5. 1 cup hot cooked brown rice (I substituted quinoa and it was great!)
  6. 1/4 cup fresh cilantro, divided
  7. 2 TBS pine nuts, toasted
  8. 2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
  9. 2 tsp. lime juice
  10. 1/4 tsp kosher salt (I used sea salt)
  11. 3 garlic cloves, minced
  12. 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
  13. 2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)
Instructions
  1. 1. Preheat grill
  2. 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. 3. Preheat oven to 400 degrees
  4. 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.
  5. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
  6. 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)
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
214
fat
11g
protein
9g
carbs
22g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish http://atastydish.com/
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