Cheesy stuffed Poblanos

Updated at: Sat, 23 Dec 2023 16:37:25 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Step 2

Halve, peel, and finely chop shallot. Place rice in a fine-mesh sieve and rinse until water runs clear. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add half the shallot and half the Southwest Spice; season with salt and pepper. Cook, stirring, until softened and fragrant, 1 minute.

Step 3

Add rice, 2 cups water, and a big pinch of salt into instapot with shallot mixture. Set for 3 minutes, natural release for 10 minutes then quick release.

Step 4

While rice cooks, halve poblanos lengthwise, remove stems and seeds. Finely dice tomato. Finely chop the jalapeño, removing ribs and seeds if you prefer less heat, Zest and quarter lime.

Step 5

Place poblanos on a baking sheet and drizzle each half with oil. Season with sait and pepper, rib to everly coat. Roast on top rack until browned and tender, 15-17 minutes.

Step 6

Meanwhile, in a small bowl, combine tomato, juice from half the lime, 4 TBSP shallot, and as much chopped jalapeño as you'd like. Season with salt and pepper. In a separate small bowl, combine sour cream with lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 7

Once poblanos are done, remove sheet from oven and heat broiler to high. If necessary, carefully drain any liquid from peppers, then stuff with cheese. Broil until cheese is melted and lightly browned, 2-4 minutes. (Watch carefully to avoid burning. The broiler is a powerful tool!) Fluff rice with a fork; season with salt. Divide between plates and top with cheesy poblanos, pico de gallo (draining first), and lime crema. Serve with remaining lime wedges on the side.

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