Stuffed Poblano Chiles
These flavorful poblanos are stuffed with a combination of rice, butternut squash, pine nuts and currants and topped with a cilantro cream sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.
Cooking tools:
- Microplane
- Oven
- Stove
- Saucepan
- Baking sheet
- Roasting pan
- Skillet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Toothpick
- Aluminum foil
- Zip-top bag
- Plate
Ingredients
- 2 cups heavy cream
- 1⁄3 cup chopped fresh cilantro
- 1 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- Salt
- freshly ground pepper
- 8 poblano chiles
- 11⁄2 cups water
- 1 cup basmati rice
- 1⁄4 cup pine nuts
- 2 cups 1⁄2-inch-diced butternut squash
- 1 teaspoon canola oil
- 1⁄4 cup dried currants
- 1⁄4 cup chopped fresh cilantro
- 1⁄2 cup fresh goat cheese, such as Laura Chenel, at room temperature
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