Never underestimate the ability of a few simple ingredients to absolutely blow your mind. These creamy, dreamy, cheese & rice filled Poblanos are Mexican comfort food at it’s best but don’t just save them for Mexican night, they are the perfect complement to roasted meats or serve two with a salad for a filling meal.

4 servings

• 2 large, Poblano peppers

• 2 Tbsp. olive oil

• 1 shallot, finely minced

• 1 plump clove of garlic, finely minced

• 2/3 cup Jasmin or Basamati rice

• 1 Tbsp. Sofrito seasoning (if you can not find this seasoning just omit)

• 1 tsp. salt

• 1 Tbsp. butter

• 1 cup shredded jack cheese

• 1/2 cup Cotija cheese, crumbled

• 1/4 cup chicken broth

1.) Roast Poblanos over an open flame until well charred on all sides then place in a ziplock bag for 10 minutes. Meanwhile, heat your oil in a medium size sauce pan until it shimmers then add shallot & garlic. Cook for a minute or so then add rice & toss to coat. Add 1 1/2 cups water to the pan along with the Sofrito seasoning & salt. Put a tight fitting lid on top & simmer (very low heat) for 15 minutes.

2.) Remove Poblanos from bag & peel off charred skin under cool running water. Cut peppers in half lengthwise, remove seeds. Preheat oven to 375f & grease a baking dish large enough to hold the peppers. When rice is done, stir in butter, jack cheese & half of the Cotija. Distribute the rice mixture between the four pepper halves, sprinkle with remaining Cotija cheese. Pour chicken stock in the bottom of the baking dish then place peppers on top of the broth. Cook for 15-20 minutes or until bubbly & the cheese has browned in spots.