Recipe

Cheesy Fiesta Poblanos Recipe

Add Step-by-Step Photos	Justjakesmom / All my dishes 6 months ago Came up with this dish as a side to my Chile de Arbol Chicken - great way to use up leftover rice. Gives you your starch and veggie in one. Can be made spicy or mild. Prep:10m Cook:45m Servings:3	Justjakesmo
	mexican peppers

Stuffed before addin

After adding cheese

Out of oven

By Lilliancooks

by PLeclare

Out of oven

On plate w/pico de g

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Ingredients

Poblano Peppers - largest you can find (I only had 3)

Cold cooked rice ( I had about a cup)

Corn (I used frozen, but canned would work - just eyeball it for the ratio to rice you want)

Chopped onion (about 1/4 cup)

Minced garlic (use as much as you prefer)

7 oz. can fire roasted green chiles (I use the HOT ones, but you don't have to, there are mild)

Chopped fresh cilantro (I used about 1/4 cup or more)

1/2 teaspoon cumin

Salt, if your rice isn't salted already

Grated mexican blend cheese, about 1 cup (half in rice/corn mixture, half on top)

Sour cream for topping (optional)

The only thing I might do different next time is adding sour cream in the mixture or some salsa

Directions

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)

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Comments

notyourmomma 6 months ago said:
Yummy. Again a meal for me, sans Fred, he can eat soup!

pleclare 6 months ago said:
Fantastic meal!!

peetabear 6 months ago said:
These will be great... ^5

valinkenmore 6 months ago said:
Yum, yum yum - right up our alley! Thanks for the great post! High 5 girlfriend!

otterpond 6 months ago said:
Okay this is right up my ally. I'm going to organize a birthday/father's day party and have everyone bring "mexican". I"m putting this on the list! Thanks.

Sounds like you are suggeting a bit more moisture in the stuffing. Gotcha.

wynnebaer 6 months ago said:
Fantastic!!!

juels 6 months ago said:
Looks awesome! Great way to use up some leftover rice! Love the pictures!

minitindel 5 months, 4 weeks ago said:
Omg!!!!! you know i love these and most mexican food lol
these are great make me some donna lol

tink

trigger 5 months, 3 weeks ago said:
These Cheesy Fiesta Poblanos are wonderful.
I love stuffed peppers.
Five forks and a great big smile :)

trigger 5 months, 3 weeks ago said:
P.S. flagged as beautiful

pleclare 5 months, 2 weeks ago said:
Had these last night with the chicken and they were wonderful. We both thoroughly enjoyed the dinner. Thanks!

lilliancooks 5 months, 2 weeks ago said:
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 5 months, 1 week ago said:
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 perfectly with the chicken recipe! I added my photo:)

asheats 4 months ago said:
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 for corn muffins baked in poblano cups ... haven't tried but those look delish as well!

justjakesmom 3 months, 2 weeks ago said:
Made these again Saturday night as a main course. Did something a little different - used up some leftovers - LOL
Had half a filet mignon steak and rice from my gumbo, chopped up the steak in tiny pieces, mixed with cooked rice, added one can El Pato, 1 can hot fire roasted chiles, some Chile de Arbol salsa, bunch of grated mexican blend cheese, Slit the poblano just once and left them big instead of in two and stuffed them full, added a slice of Pepper Jack on top of each! Yum Yum Hubby loved it. Filling..... Took pics

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