2 (14.5-ounce) cans unsalted diced tomatoes, undrained b
Cooking spray
1/4 cup cilantro leaves
Instructions
1. Preheat broiler.
2. Place poblanos on a foil-lined baking sheet;
broil 3 inches from heat 12 minutes or until
blackened, turning after 6 minutes. Place in a
paper bag; fold to close tightly. Let stand 15
minutes. Peel and discard skins. Cut a lengthwise
slit in each pepper; discard seeds and membranes.
Set aside.
3. While poblanos broil, place ancho chiles in a
bowl. Cover with boiling water; let stand 10
minutes. Drain.
4. Reduce oven temperature to 400°.
5. Heat a large skillet over medium heat. Add oil
to pan; swirl to coat. Add onion and garlic; cook
4 minutes or until crisp-tender. Reserve half of
onion mixture. Add 1/2 teaspoon salt, black
pepper, and beef; cook 8 minutes or until beef is
done, stirring to crumble. Remove from heat. Add
cream cheese, stirring until well combined. Stir
in rice and half of queso fresco.
6. Place ancho chiles, reserved onion mixture,
juice, cumin, sugar, tomatoes, and remaining 1/2
teaspoon salt in a blender; process until smooth.
Pour 1 cup sauce into each of 2 (8-inch) square
glass or ceramic baking dishes coated with cooking
spray. Open each poblano chile; flatten slightly
with hand. Divide beef mixture evenly among chiles
(chiles will be very full). Arrange 4 chiles in
each dish; top evenly with remaining sauce and
queso. Bake at 400° for 20 minutes or until
bubbly, or follow freezing instructions. Sprinkle
with cilantro after cooking.
TO FREEZE- These do best in a shallow vessel, so
follow the recipe instructions to use a standard
8-inch square dish. Cover tightly with heavy-duty
foil; freeze up to 2 months.
TO REHEAT- No thawing step is necessary. Remove
foil, and cover dish tightly with plastic wrap.
Pierce plastic wrap 4 or 5 times. Microwave at
HIGH for 14 to 15 minutes or until thoroughly
heated. (We tried oven reheating and don't
recommend it.)
Originally Submitted
7/4/2014
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