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Place chiles on burner on top of gas stove; cook on medium heat 6 to 8 min. or until blackened, turning occasionally.
Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.
Substitute 4 small green or red bell peppers for the poblano peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was delicious! We both loved it and it will definitely be in my regular recipe roll over. Added a little more cumin and a little more salsa and lots of cheese on top.
The best Mexican-style recipe I have tried yet!! It came out just perfect. The peppers were a little delicate after being roasted, peeled and seeded, but I just sort of molded them around the meat/rice mixture and laid them on top of the salsa. I chopped up extra cilantro for garnish. Made a little mango salsa on the side, too. Yum!
This was my first time cooking and eating Poblano's. Me and my fiance LOVED them. Even though the Poblano's were a little tricky peeling them, this dish is a keeper. Thanks for the great recipe. We will definitely be making this again.