Tuesday, January 18, 2011

Veggie Stuffed Poblano

What do you do with leftover rice?  Inevitably I always have leftover rice, that's because I make more on purpose!  There's so much you can do with it.

One of my favorites when I go to a Mexican restaurant  is chili rellenos.  I've tasted great ones and really terrible ones out there.  I've actually taken restaurants off my list after the first visit because of their rellenos.  So, I almost always order those first to see if it's worth going back.   Yes, I'm a Mexican food snob, too!  How did I get this way?!  You can also tell by the chips and salsa whether the main entree will stand up to my evil discretion.

Anyway, the other night I wanted Mexican food in the worst way.  Just one of those cravings that must be satisfied!  I just happened to have some poblano chillies in the refrigerator.  Doesn't everyone have those on hand?   They're such a staple, just kidding!  I also had rice from my Thai  dinner "out on the town"  the previous night.

I was considering making "real" chili rellenos with the fried batter and all but decided to go towards the healthier path.  Less mess and easier in the long run.  And really good!

3 poblano chilies
1/2 c cooked rice
1/2 c diced tomatoes
1/2 c black beans, canned and rinsed
1 T chopped onion (optional)
1 T fresh chopped cilantro (optional)
slices of jack or pepper jack cheese

Preheat oven to 350 degrees.   Precook by parboiling  the chilies in water.  Remove and slit each down one side.  Prepare or clean the inside by removing some or all the seeds depending on how hot you want them.   You never know how spicy a chili will be.  Arrange the poblanos in a baking dish.   In a small saucepan add rice, beans, tomatoes, onion  and cilantro.   Mix and warm through only.  Place a slice or two  of the jack cheese in each poblano, then  spoon some rice mixture in, add another slice of cheese and layer the rest of rice mixture.  Put one more slice of cheese on top.  Cover with foil and bake for 30 minutes.  Uncover and broil only until cheese is slightly brown and bubbly.  (2-3 minutes)   Muy Bueno, delicioso!

1 comment:

  1. I love Mexican. These peppers look seriously yummy!