Baked Stuffed Poblano Chilies with Salsa

By á-25342

from Bon Appetit, July 1993, a version of chilies en nogada

Ingredients

• 4 to 6 large fresh poblano chilies (about 18 ounces total) depending on size of chilies
• 1 cup prepared salsa
• 1 cup cooked long-grain rice, white or brown
• 1/4 cup grated Monterey Jack cheese
• 1/4 cup nonfat or low fat cottage cheese
• 2 tablespoons finely chopped red onion
• 1-2 tablespoon pine nuts, toasted
• 3 tablespoons more grated Monterey Jack cheese for topping or to taste

Preparation

Step 1

Preheat broiler. Arrange chilies on a heavy foil-lined cookie sheet. Broil chilies until charred on all sides. Remove from oven and wrap with foil. Cool 15 minutes. Peel chilies. Cut 1 lengthwise slit in each chili and carefully remove seeds, leaving stem intact.

Preheat oven to 350 degrees. Spoon 1/2 cup salsa onto bottom of a 11 x 7 inch baking dish.

Combine rice, 1/4 cup Jack cheese, cottage cheese, onion and pine nuts in a medium bowl. Spoon rice mixture into chilies. Wrap each chili around filling to enclose and transfer to baking dish. Spoon remaining salsa over chilies, sprinkle with additional Jack cheese. Baked until cheese melts, about 25 minutes.

Note: Try with canned chilies to save time.