Stuffed Poblano Peppers w/ Green Chili Sauce

By Taraespo

a Chew recipe

Ingredients

• Green Chili Sauce:
• 6 large poblano peppers
• 1 red onion,finely diced
• 3 garlic cloves, finely minced
• 1/2 cup corn
• 1/2 tsp cumin
• 2 cups cooked rice
• 1/3 c green onions, sliced thinly
• 1/3 c cilantro, chpd
• 1 1/2 c monterey jack, shredded
• 132 c sour cream
• olive oil
• salt and pepper
• 5 tomatillos (husks removed and hulled)
• 2 limes, juiced
• 1 avocado
• 1 jalapeno
• 1/2 c cilantro
• 1 garlic clove
• 1/4 c olive oil
• salt and pepper

Preparation

Step 1

Put poblanos on cookie sheet and broil until charred, rotating until all sides are evenly black. Remove from oven and place in a large bowl and cover with plastic wrap. Allow to steam for 10 minutes. Remove from bowl and rub all of the black skin off, Cut a slit lengthwise in each pepper and remove and discard the seeds and ribs.

Heat 2-3 T of olive oil in large saute pan, add the red onion and season with a large pinch of salt. Cook for 2-3 minutes, add the garlic, cumin and corn and season with salt and pepper. Add the rice and quickly toss to coat and then put into a large bowl. Add the green onions, cilantro, cheese and sour cream. Stir to combine.

Scoop about 1/3 cup of mixture into each pepper. Place on baking dish and bake for 15 minutes at 350.

Meanwhile, add all of the green chili sauce ingredients to a blender and puree. Season with salt and pepper. Serve peppers with sour cream, chpd cilantro and the green chili sauce.