- 8 lg poblano peppers
- 4 dried ancho chiles
- 2 tbsp canola oil
- 3 c chopped onion
- 10 garlic cloves, minced
- 1 tsp kosher salt, divided
- 1 tsp black pepper
- 12 oz ground sirloin
- 4 oz cream cheese, softened
- 1 1/2 c precooked brown rice
- 6 oz queso fresco, crumbled and divided (about 1 1/2 c)
- 1/4 c fresh lime juice
- 1 tbsp ground cumin
- 2 tsp sugar
- 28 oz canned diced tomatoes, undrained
- Cooking spray
- 1/4 c cilantro leaves
Preheat broiler.
Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
Reduce oven temperature to 400°.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly. Sprinkle with cilantro after cooking.
Serve with Spicy Sweet Potato Wedges.
