3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
Jalapeño pepper sauce (optional)
How to Make It
Preheat grill to high heat.
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.
Preheat oven to 400°.
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 400° 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.
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These are really delicious, but they are really fussy to make. But, they are really delicious! Roasting and peeling poblanos, shucking and slicing corn, chopping and dicing ingredients, cooking brown rice, etc... My roasted poblanos were too limp and split to stuff properly, so I just arranged the stuffing as best I could. I substituted feta cheese for the queso fresco, and Colby Jack for the Monterey Jack. Yum, yum.
I agree that these were delicious! I went to 5 stars because every member of my family raved about them. My 17 year old daughter said if I could make them a little prettier (first time stuffing peppers like this, so they weren't perfect) they would be restaurant quality. I did make one noteworthy change in the recipe. I didn't have pine nuts, and I had some lean chorizo (yes, there is such a thing in my area for which I'm thankful), so I browned and crumbled up the chorizo and added that to the stuffing. It worked beautifully. Also, I couldn't find poblano peppers, but found something called Pasillas. They are fairly big (good for stuffing), and were mild/med in heat. Not sure what the difference is between the two, but they were very nice. I served them with a sprig of fresh cilantro, and a slice of lime to squeeze freshly on top (really made the flavors pop). Worth the time and effort when you have it.
Perhaps I'm missing a secret for well made stuffed poblanos, but it seems if I char it enough to take the skin off, I also soften the pepper to an extent that it easily splits in multiple places. With that in mind, I prepared this recipe more like a skillet. After peeling the peppers, I cut them into short strips and added it with all the other ingredients (through the Monterey Jack cheese as the recipe said) into a skillet and heated it. One person ate it like that; the rest of us put it on flour tortillas. Both ways were topped with the extra tomatoes and cilantro per the recipe. I didn't have any queso fresco on hand, so we just omitted that. The flavors were good together: the lime juice was surprisingly important. I added an extra almost 1/4 tsp salt as well.
These were very tasty, but probably won't make it to the "keep" pile simply because they're too labor intensive. Coating the poblanos with cooking spray was a terrible idea that made them extremely slippery and difficult to peel.
Delicious! A fair amount of work, but I've never had a summery, light, and yet still somewhat cheesy stuffed poblano before. Well worth your time when you have 1-2 hours to prepare dinner. Subbed a Hatch chile cheddar for the Monterey Jack; otherwise made no changes to ingredients. I don't have a grill so I just roasted the peppers under the broiler as I usually do, and roasted the corn on a grill pan under the broiler as well.
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