Queso Stuffed Poblanos

• Vegetarian
• Gluten free

• Produce

  • 1 big handful Cilantro
  • 1 Half of a red onion
  • 1 Jalapeno pepper
  • 8 oz Mushrooms, fresh
  • 5 Poblano peppers
  • 8 oz Spinach, fresh
  • 1 28-ounce can Tomatoes

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 2 tbsp Flaxmeal
  • 1 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Queso melt cheese

• Liquids

  • 1 cup Water

Found on pinchofyum.com

Description

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
• 1½ teaspoons salt
• 2 tablespoons butter
• 8 ounces fresh mushrooms
• 8 ounces fresh spinach
• 5 poblano peppers
• 1 cup uncooked white rice
• 1½ cups shredded queso melt cheese (just about any kind of cheese will work)
• 2-3 tablespoons flaxmeal (optional)

Directions

• For the sauce: Preheat the oven to 400 degrees. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.
• For the filling: 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.
• For the peppers: 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.