Charred Chili Relleno with Green Rice

Makes 4 peppers, 2 servings rice

Alternative to the normal Chili Relleno in restaurants that’s fried and filled with cheese. Now you can have your Mexican and eat it too!

ingredients

1
Preheat broiler or grill pan to high. Cook 1 cup rice in two cups water according to package (I like to add butter and salt during cooking process)
2
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
3
While peppers and rice are working, defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4
Place the cilantro, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Squeeze the lime juice over the corn mixture.
5
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.