Ingredients
- 4 cups chicken or vegetable stock, divided
- 1 bay leaf
- 2 cups white-colored grain
- 4 large poblano peppers
- 6 ears corn around the cob or 3 cups frozen corn kernels
- 3 tablespoons corn, peanut or vegetable oil, divided
- 1 red onion, chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic clove, chopped
- 1 (15-ounce) can fire roasted diced tomato plants, drained well
- 1 1/2 teaspoons ground cumin, 1/2 palm full
- 1/2 teaspoon dried oregano, eyeball it inside your palm
- Salt and freshly ground pepper
- 1/2 cup fresh cilantro leaves
- 1/2 pound green spinach leaves, deveined and coarsely chopped
- 4 scallions, coarsely chopped
- 2 limes, zested, juiced
- 1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
Directions
Preheat broiler or grill pan to high.
Heat about 3 1/2 cups stock inside a sauce pot having a bay leaf to boiling. Add grain, cover pot reduce heat to low and simmer 18 minutes until tender.
Place poblanos under broiler or on hot grill and char evenly throughout, fifteen minutes.
While peppers and grain will work, scrape the corn from the cobs or defrost frozen corn and dry by distributing on clean kitchen towel. Heat two tablespoons light oil inside a skillet over high temperature. Once the oil smokes or ripples add corn, onion, jalapenos and toss before the vegetables char at edges and onions are tender, four to five minutes. Reduce heat to medium-high and include garlic clove, fire roasted tomato plants and season with cumin, oregano, pepper and salt. Prepare another minute or 2 then turn pan off.
Put the cilantro. green spinach. scallions, lime zest, half a mug of stock along with a tablespoon of oil in mixer and process into coarse eco-friendly paste. Stir to your grain pot within the last three or four minutes of their cooking.
Sprinkle the lime juice within the corn mixture.
Split the charred peppers open although not in two with small sharp knife then scoop the seeds having a small spoon. Place peppers inside a shallow baking dish and stuff each split pepper with a lot of the corn mix, top each pepper with 1/4 cup cheese and put back under broiler to melt and char the cheese.
Serve peppers on beds of eco-friendly grain. Yummy-o!