Rice Stuffed Poblanos

Serves 6-8


8 Poblano chiles
2 jalapenos, whole
2 ears corn or 1 cup corn kernels
3 T olive oil
1 large red onion – finely diced
1 cup mushrooms – chopped
salt and pepper
6 garlic cloves – finely minced
1 t ground cumin
2 sprigs (1 T) fresh oregano (leaves torn) or 1 t dried
3 cups cooked rice
Underwood Ranches Verde Hot Sauce
Underwood Ranches Roja Hot Sauce
2/3 cup green onions (sliced thinly)
2/3 cup cilantro (chopped; plus more for garnish)
3 cups Monterey jack cheese (shredded)
2/3 cup sour cream (plus more for garnish)

Arrange chiles, jalapenos and ears of corn on a foil covered baking sheet. Broil till charred and blistered – about 10 minutes. (If you have loose corn, omit the charring of the corn.) After charring, place the vegetables in a paper or plastic bag to sweat or cover them with foil to retain moisture or steam which will aid in the loosening and removal of the charred skin.
Preheat oven to 350. Heat a large sauté pan on the stove top to medium high and add 3 T of olive oil. Add chopped red onion and cook for about 3 minutes until slightly soft and then add mushrooms. Sauté for about 3 minutes more and season with salt and pepper. Mix in the garlic, cumin, oregano and corn. Add rice, give it a quick stir and 3 large squirts (or to taste) of UR Verde Hot Sauce and then pour mixture into a large bowl. Stir in the onions, cilantro, jack cheese and sour cream to combine.
Scoop about 1/3 to 1/2 cup of the rice stuffing mixture into each pepper and place the poblanos in a 13×9 baking dish. Squirt a healthy dose of UR Roja Hot Sauce on each poblano and sprinkle on a little more jack cheese. Bake for about 20-25 minutes or until warmed through. Enjoy with toppings and UR Hot Sauces.
Toppings: roasted pepita seeds, sour cream, cilantro, crumbled queso fresco