And written out instructions as well for those outside of Instagram! Or don’t want to go through there 💜
Makes 4 servings
Ingredients: 8 poblano peppers Can of pinto beans rinsed and drained. Season with garlic/onion powder, cumin, salt and pepper to taste. Premade pico
Batch of mexican rice: 2 minced garlic cloves, ¼ cup minced onion, 1 tsp cumin, ½ tsp chili powder, ¼ tsp paprika, 1 cup rice rinsed (using lundberg jasmine), ¼ cup tomato sauce, 1 ½ cup veg broth, salt and pepper to taste
Batch of red hatch chile cheese: 2 tbsp lemon juice, ½ tsp garlic and onion powder, 1 tsp mustard powder, 1 tsp shiitake powder, 1 tsp smoked paprika powder, 1 tsp salt, ½ cup red hatch chiles (¼ cup reserved), ½ cup raw cashews, 1 ½ cup water, 2 tbsp tapioca starch. I use zia hatch red chiles and sugimoto forest grown shiitake powder.
We ate ours with a mexican style slaw and the fresh crunchiness paired perfectly! As always if you give it a try be sure to comment here or tag me with your thoughts.
Directions: – Preheat oven to 425 and place poblano peppers on parchment lined baking sheet. Sprinkling with a little salt and pepper. If you are saving servings for the next day, would just cook/stuff those peppers the day of! – Once preheated, pop the peppers in for 15 minutes. Flip and cook for 5 more minutes. Then take out and let it cool until you can handle it with ease. – In the meantime you can whip up your rice and ‘cheese’.
Mexican rice: – over medium heat add a splash of water to prevent anything from sticking (adding more as needed) then adding in onion to cook. Leave undisturbed for a few minutes and stir to help get a brown. Cook until soft, about 5 to 7 minutes! Then add in garlic cooking until fragrant, around 30 seconds. Next add in spices until fragrant, around 30 seconds again! Add your rice, tomato sauce, and vegetable broth stirring to combine. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer covering for 15 minutes. Take off heat still covered and let sit for 10 more minutes.
Hatch red chile ‘cheese’ sauce: – Blend everything up in a high speed blender until smooth (leaving aside ¼ cup of the hatch chiles). If not using a high speed blender can soak cashews in water overnight to help soften. Then in a pan over medium heat add blender liquid, stirring in the remainder of the red hatch chiles. Stir until sauce has thickened up, around 3 to 5 minutes.
– Time to combine! To mexican rice add the seasoned beans and ⅓ cup of that cheese sauce. Stirring to incorporate and seasoning with more salt/pepper to taste. – Slice open softened poblano peppers like a little boat and remove seeds. Then you can stuff to your liking! I like to add a little cheese sauce to the sides, then adding the rice mixture, then adding more cheese sauce on the top. – Pop filled peppers back in the oven for 20 more minutes. Take out and serve with a dollop of pico and whatever side your heart desires.
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Recipe link [here](https://www.instagram.com/reel/CwlZirBpJ7V/?igshid=MzRlODBiNWFlZA==)
And written out instructions as well for those outside of Instagram! Or don’t want to go through there 💜
Makes 4 servings
Ingredients:
8 poblano peppers
Can of pinto beans rinsed and drained. Season with garlic/onion powder, cumin, salt and pepper to taste.
Premade pico
Batch of mexican rice: 2 minced garlic cloves, ¼ cup minced onion, 1 tsp cumin, ½ tsp chili powder, ¼ tsp paprika, 1 cup rice rinsed (using lundberg jasmine), ¼ cup tomato sauce, 1 ½ cup veg broth, salt and pepper to taste
Batch of red hatch chile cheese: 2 tbsp lemon juice, ½ tsp garlic and onion powder, 1 tsp mustard powder, 1 tsp shiitake powder, 1 tsp smoked paprika powder, 1 tsp salt, ½ cup red hatch chiles (¼ cup reserved), ½ cup raw cashews, 1 ½ cup water, 2 tbsp tapioca starch. I use zia hatch red chiles and sugimoto forest grown shiitake powder.
We ate ours with a mexican style slaw and the fresh crunchiness paired perfectly! As always if you give it a try be sure to comment here or tag me with your thoughts.
Directions:
– Preheat oven to 425 and place poblano peppers on parchment lined baking sheet. Sprinkling with a little salt and pepper. If you are saving servings for the next day, would just cook/stuff those peppers the day of!
– Once preheated, pop the peppers in for 15 minutes. Flip and cook for 5 more minutes. Then take out and let it cool until you can handle it with ease.
– In the meantime you can whip up your rice and ‘cheese’.
Mexican rice:
– over medium heat add a splash of water to prevent anything from sticking (adding more as needed) then adding in onion to cook. Leave undisturbed for a few minutes and stir to help get a brown. Cook until soft, about 5 to 7 minutes! Then add in garlic cooking until fragrant, around 30 seconds. Next add in spices until fragrant, around 30 seconds again! Add your rice, tomato sauce, and vegetable broth stirring to combine. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer covering for 15 minutes. Take off heat still covered and let sit for 10 more minutes.
Hatch red chile ‘cheese’ sauce:
– Blend everything up in a high speed blender until smooth (leaving aside ¼ cup of the hatch chiles). If not using a high speed blender can soak cashews in water overnight to help soften. Then in a pan over medium heat add blender liquid, stirring in the remainder of the red hatch chiles. Stir until sauce has thickened up, around 3 to 5 minutes.
– Time to combine! To mexican rice add the seasoned beans and ⅓ cup of that cheese sauce. Stirring to incorporate and seasoning with more salt/pepper to taste.
– Slice open softened poblano peppers like a little boat and remove seeds. Then you can stuff to your liking! I like to add a little cheese sauce to the sides, then adding the rice mixture, then adding more cheese sauce on the top.
– Pop filled peppers back in the oven for 20 more minutes. Take out and serve with a dollop of pico and whatever side your heart desires.