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poblanos butter onion red bell pepper pepita seeds tomato yellow cooked rice salt black pepper cilantro shredded Monterey Jack cheese sour cream water salt yellow rice
Viewed: 42 - Published at: 5 years agoIngredients
- 4 poblanos, roasted, seeded, skins removed
- 2 tablespoons butter
- 1 small onion, diced or 1/2 large onion
- 1 small red bell pepper, diced
- 1/4 cup pepita seeds
- 1 small tomato, diced
- 1 cup Yellow Cooked Rice, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly chopped cilantro leaves
- 1 cup shredded Monterey jack cheese
- 1/2 cup sour cream
- 2 cups water
- Pinch salt
- 1 cup yellow rice
Method
- On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char.
- Place into a bowl and cover with plastic wrap for about 5 minutes.
- In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes.
- Once cooked place into a medium bowl.
- In the same cleaned skillet toast the pepita seeds for about 3 minutes.
- Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro.
- Mix well.
- Carefully remove skins from poblanos.
- With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top.
- Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano.
- With a spoon stuff poblanos with rice mixture.
- Top with cheese.
- Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts.
- Top with a dollop of sour cream.
- Boil 2 cups salted water.
- Add rice, cover and lower heat.
- Cook for about 15 minutes.
- Fluff with fork when done.
