3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
Jalapeño pepper sauce (optional)
Instructions
1. Preheat grill to high heat.
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. 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.
3. Preheat oven to 400°.
4. 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.
Originally Submitted
9/6/2014
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