Veggie Chiles Rellenos

🥘 Ingredients

• Monterey Jack cheese
  1 c
• Southwest Spice Blend
  2 tbsp
• butter
  2 tbsp
• jasmine rice
  1.5 c
• olive oil
  2 tsp
• poblano peppers
  4 unit
• sour cream
  1/2 c
• vegetable oil
  2.667 tbsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• baking sheet
• small pot
• yellow onion
• roma tomato
• lime
• chili pepper
• small bowl
• large pan
• avocado
• medium bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Halve poblano peppers lengthwise; remove stems and seeds. Drizzle each half with vegetable oil ; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, ⏱️ 15-17 minutes .

   poblano peppers: 4 unit, vegetable oil: 2.667 tbsp
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, ⏱️ 15-18 minutes . Meanwhile, dice yellow onion and roma tomato . Zest and quarter lime . Mince chili pepper . In a small bowl , combine sour cream , lime zest to taste, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   jasmine rice: 1.5 c, sour cream: 1/2 c
3. 

   3

   Heat a large drizzle of olive oil in a large pan , preferably ovenproof, over medium-high heat. Add onion and cook until slightly softened, ⏱️ 3-4 minutes . Add veggie stock concentrate and Southwest Spice Blend , half the tomato, 2 TBSP water, salt, and pepper. Cook, stirring, until softened, ⏱️ 2-3 minutes . Turn off heat.

   olive oil: 2 tsp, veggie stock concentrate: 2 unit, Southwest Spice Blend: 2 tbsp
4. 

   4

   Stir cooked rice into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in butter until melted. Turn off heat. Season with salt and pepper.

   butter: 2 tbsp
5. 

   5

   Once poblano halves are roasted, stuff each with filling (as much as fits). Nestle into pan with remaining filling. (TIP: If the pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle poblano halves with Monterey Jack cheese . Bake until cheese is melted and slightly crisp at edges, ⏱️ 7-8 minutes .

   Monterey Jack cheese: 1 c
6. 

   6

   Meanwhile, dice avocado . Toss in a medium bowl with remaining tomato and a squeeze of lime juice. Season with salt and pepper. Divide filling and stuffed poblanos between plates. Top with avocado salsa, zesty crema, and chili if desired. Serve with remaining lime wedges alongside. Enjoy!