Cheesy Fiesta Poblanos
From justjakesmom 16 years ago
- 45 minutes to make
- Serves 3
Came up with this dish as a side to my Chile de Arbol Chicken (posted on here) - great way to use up leftover rice. Gives you your starch and veggie in one. Can be made spicy or mild.
Ingredients
- poblano peppers - largest you can find (I only had 3) shopping list
- Cold cooked rice ( I had about a cup) shopping list
- corn (I used frozen, but canned would work - just eyeball it for the ratio to rice you want) shopping list
- Chopped onion (about 1/4 cup) shopping list
- Minced garlic (use as much as you prefer) shopping list
- 7 oz. can fire roasted green chiles (I use the HOT ones, but you don't have to, there are mild) shopping list
- Chopped fresh cilantro (I used about 1/4 cup or more) shopping list
- 1/2 teaspoon cumin shopping list
- salt, if your rice isn't salted already shopping list
- Grated Mexican blend cheese, about 1 cup (half in rice/corn mixture, half on top) shopping list
- sour cream for topping (optional) shopping list
- The only thing I might do different next time is adding sour cream in the mixture or some salsa shopping list
How to make it
- Cut Poblanos in half lengthwise and carefully remove seeds and cut out stem
- You can leave some seeds if you want more "heat"
- In bowl, mix together rice, corn, onion, garlic, chiles, cilantro, cumin and half of the cheese
- Place peppers on oven dish (I used broiler pan covered with foil - easier to clean)
- Spoon mixture into each pepper - takes a little patience to get it in without spilling so much
- Cram as much as you can into each pepper
- Top with remaining cheese
- Bake at 350 for approximately 45 minutes
- If your rice isn't cold and your corn isn't frozen, you can lessen time in oven
- I put my chicken in the oven at the same time after 15 minutes so they were done at same time, you could also grill chicken instead of bake, you'd just lose some of the sauce (and make a big mess on your grill)
Stuffed before adding cheese on top
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After adding cheese
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Out of oven
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Out of oven
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On plate w/pico de gallo and sour cream
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People Who Like This Dish 15
- NPMarie Magalia, CA
- chuckieb Ottawa, CA
- mommyluvs2cook Santa Fe, TX
- asheats BIG BEAR LAKE, CA
- bellasmom Queen Creek, AZ
- lilliancooks Long Island, NY
- reviews Anycity, Anystate
- minitindel THE HEART OF THE WINE COUNTRY, CA
- juels Clayton, NC
- refugeesrecipelisting Global, CA
- Plus 5 othersFrom around the world!
The Rating
Reviewed by 15 people-
JJM...I like the way you think! I'm going to do this also with your chicken recipe! Thanks again Pleclare...your making my meal planning very easy for me!!!
lilliancooks
in Long Island loved it
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I made this as a side to your chicken recipe that you mentioned above! It was VERY good! I couldn't find poblano chilies so I used cubanellas, but other than that I followed the recipe exactly! I love this stuffing...it was very flavorful! It went p...more
lilliancooks
in Long Island loved it
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Lovely, I make something similar to these but leave out the rice and I add ground turkey thats for a main dish but this makes the perfect side dish. I like how you say its a starch and vegetable, so true!!!
On foodnetwork.com there is a recipe f...more
asheats
in BIG BEAR LAKE loved it
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