SierraCook
Master Chef
I made this with a friend of mine a couple of weeks ago. She made it with some chilies that a friend sent her from Hatch, NM. Wow, was it hot!! I am using poblano chilies like the recipe calls for and cheddar cheese instead of Monterey jack cheese.
Baked Stuffed Poblano Chilies with Salsa
6 large fresh poblano chilies
1 cup prepared salsa
1 cup cooked long-grain white rice
1/4 cup plus 3 tablespoons grated Monterey jack cheese
1/4 cup cottage cheese
2 tablespoons finely chopped red onion
1 tablespoon pine nuts, toasted
Preheat broiler. Arrange chilies on heavy foil-lined baking sheet. Broil chilies until charred on all sides. Remove from oven and place in plastic or paper bag. Cool 15 minutes. Peel chilies. Cut one lengthwise slit in each chile and carefully remove seeds, leaving stems intact.
Preheat oven to 350 degrees F. Spoon 1/2 cup salsa into bottom of 11x7-inch baking dish. Combine rice, 1/4 cup Monterey jack cheese, cottage cheese, onions, and pine nuts in medium bowl. Sppon rice mixture into chilies. Wrap each chile around filling to enclose and transfer to prepared baking dish. Spoon remaining salsa over stuffed chilies; sprinkle with remaining Monterey jack cheese. Bake until cheese melts and chilies are heated through, about 15 minutes.
Baked Stuffed Poblano Chilies with Salsa
6 large fresh poblano chilies
1 cup prepared salsa
1 cup cooked long-grain white rice
1/4 cup plus 3 tablespoons grated Monterey jack cheese
1/4 cup cottage cheese
2 tablespoons finely chopped red onion
1 tablespoon pine nuts, toasted
Preheat broiler. Arrange chilies on heavy foil-lined baking sheet. Broil chilies until charred on all sides. Remove from oven and place in plastic or paper bag. Cool 15 minutes. Peel chilies. Cut one lengthwise slit in each chile and carefully remove seeds, leaving stems intact.
Preheat oven to 350 degrees F. Spoon 1/2 cup salsa into bottom of 11x7-inch baking dish. Combine rice, 1/4 cup Monterey jack cheese, cottage cheese, onions, and pine nuts in medium bowl. Sppon rice mixture into chilies. Wrap each chile around filling to enclose and transfer to prepared baking dish. Spoon remaining salsa over stuffed chilies; sprinkle with remaining Monterey jack cheese. Bake until cheese melts and chilies are heated through, about 15 minutes.
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