Queso Stuffed Poblanos
These Queso Stuffed Poblanos are filled with sauteed mushrooms, spinach, rice, and a homemade sauce and topped with melty cheese.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 28 -ounce can diced tomatoes
- half of a red onion, chopped (reserve a small amount for the mushrooms later)
- a big handful of cilantro
- 1 jalapeño pepper (remove the seeds and ribs if you want it mild)
- 1 cup water
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 8 ounces fresh mushrooms
- 8 ounces fresh spinach
- 5 poblano peppers
- 1 cup uncooked white rice
- 1 1/2 cups shredded queso melt cheese (just about any kind of cheese will work)
- 2 -3 tablespoons flaxmeal (optional)
Steps
-
Preheat the oven to 400 degrees. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.
-
Melt the butter in a large skillet over medium high heat. Add the reserved red onions and mushrooms; saute until browned and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce from step one, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.
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Cut the poblanos in half lengthwise and remove the ribs and seeds. Top each half with a few spoonfuls of filling and a pinch of the remaining shredded cheese. Bake for 15-20 minutes, until the poblanos are softened and the cheese is melted.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -ounce can diced tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| half of a red onion | - | - | - |
| a big handful of cilantro | - | - | - |
| jalapeño pepper | 1 | - | - |
| water | 1 cup | - | - |
| salt | 0.5 teaspoons | - | - |
| butter | 2 tablespoons | - | - |
| fresh mushrooms | 8 ounces | - | - |
| fresh spinach | 8 ounces | - | - |
| poblano peppers | 5 | - | - |
| uncooked white rice | 1 cup | - | - |
| shredded queso melt cheese | 0.5 cups | - | - |
| -3 tablespoons flaxmeal | 2 | - | - |
*Estimated market prices, may vary by region
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