Veggie Chiles Rellenos

🥘 Ingredients

• avocado
  2 unit
• black pepper
  ½ tsp, pinch, pinch, pinch, pinch, pinch
• butter
  2 tbsp
• chili pepper
  3 unit
• jasmine rice
  ⅔ cup, ⅔ cup
• lime
  2 unit
• monterey jack cheese
  ½ cup, ½ cup
• olive oil
  2 tbsp
• poblano pepper (lengthwise, removing stems and seeds)
  4 unit
• roma tomato
  8 unit
• salt
  1 tsp, pinch, pinch, pinch, pinch, pinch, pinch
• sour cream
  6 tbsp
• southwest spice blend
  2 tbsp
• vegetable oil
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  1¼ cup
• yellow onion
  3 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• large pan
• small baking dish
• medium bowl

1. 

   1

   poblano pepper jasmine rice yellow onion roma tomato lime chili pepper sour cream veggie stock concentrate southwest spice blend monterey jack cheese avocado vegetable oil olive oil butter salt black pepper water

   poblano pepper: 2 unit, jasmine rice: ⅔ cup, yellow onion: 1 unit, roma tomato: 2 unit, lime: 1 unit, chili pepper: 1 unit, sour cream: 3 tbsp, veggie stock concentrate: 1 unit, southwest spice blend: 1 tbsp, monterey jack cheese: ½ cup, avocado: 1 unit, vegetable oil: 1 tbsp, olive oil: 1 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: 1¼ cup
2. 

   2

   Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve poblano pepper . Drizzle each half with vegetable oil ; season with salt and black pepper . Place on baking sheet and roast on middle rack until softened, ⏱️ 15 minutes .

   poblano pepper: 2 unit (lengthwise, removing stems and seeds), vegetable oil: 1 tbsp, salt: pinch, black pepper: pinch
3. 

   3

   In 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 minutes . Meanwhile, dice yellow onion and half of roma tomato . Zest and quarter lime . Mince chili pepper . In small bowl , combine sour cream , lime zest to taste, salt , and black pepper . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.

   jasmine rice: ⅔ cup, water, salt: pinch, yellow onion: 1 unit, roma tomato: 2 unit, lime: 1 unit, chili pepper: 1 unit, sour cream: 3 tbsp, salt: pinch, black pepper: pinch, water
4. 

   4

   Heat a large drizzle of olive oil in large pan over medium-high heat. Add yellow onion and cook, stirring occasionally, until slightly softened, ⏱️ 3 minutes . Add veggie stock concentrate , southwest spice blend , half of roma tomato , 2 tbsp water , salt , and black pepper . Cook, stirring, until softened, ⏱️ 2 minutes . Turn off heat.

   olive oil: 1 tbsp, yellow onion: 1 unit, veggie stock concentrate: 1 unit, southwest spice blend: 1 tbsp, roma tomato: 2 unit, water, salt: pinch, black pepper: pinch
5. 

   5

   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 black pepper .

   butter: 1 tbsp, salt: pinch, black pepper: pinch
6. 

   6

   Once poblanos are roasted, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. If your 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 minutes .

   monterey jack cheese: ½ cup
7. 7

   Meanwhile, dice avocado . Toss in medium bowl with remaining roma tomato and a squeeze of lime juice. Season with salt and black pepper . Divide filling and stuffed poblanos between plates. Top with avocado salsa, crema, and chili pepper if desired. Serve with remaining lime wedges on the side.

   avocado: 1 unit, roma tomato: 2 unit, salt: pinch, black pepper: pinch, chili pepper: 1 unit