Mushroom Stuffed Poblanos with Tinga Sauce
Description
Meatless Monday is officially handled. These mushroom stuffed poblanos are loaded with bold flavor and served on a smoky, spicy tinga sauce. Who says meatless can’t be hearty, satisfying, and downright crave-worthy? This one’s a repeat for sure. And by the way, this sauce is pure fire! It will be showing up again, that’s for sure.
Ingredients
For the rice:
1 ½ cups rice
3 cups chicken broth
3 tablespoons tomato paste
1 ½ teaspoons garlic powder
For the Peppers:
6 poblano peppers
Olive oil
2 large garlic cloves, minced
¼ red onion, minced
2 tablespoons chipotle sauce
16 oz mushrooms, white or baby bella, diced
2 cups shredded mexican cheese
1 cup of the mexican rice
For the Tinga Sauce:
2 cloves garlic, smashed
1 small onion, diced
¼ cup cilantro
2 canned chipotles in adobo, coarsely chopped
1 rotel tomatoes with green chilies
1 teaspoon oregano
½ teaspoon cumin
¼ cup chicken broth
Sliced scallions, for serving
Cilantro, chopped for serving
Instructions
Make the rice first. Add rice to a saucepan with the chicken broth over medium high heat. Add the tomato paste and garlic powder and whisk them into the rice. Bring to a boil then reduce heat to low and simmer 17 minutes covered. Check for doneness, it may need a couple more minutes. Remove and set aside.
Remove the stems from the poblano peppers. Place the poblanos on a tin foil lined baking sheet under the broiler and turn them frequently until you get a nice char on all sides. Remove and put in a bowl, covered with plastic wrap to steam.
Preheat oven to 350F.
In a large sauté pan, over medium heat, add the olive oil, garlic, and onion; and saute until softened and translucent. Add the chipotle sauce and work into the vegetables. Add the mushrooms and sauté them with vegetables for about 7 to 10 minutes. Turn off the heat and let the mushrooms cool while you prepare the peppers.
Peel the skin off the poblano peppers, then make one opening with a knife (from top to bottom) in the middle of the peppers, careful you are only cutting through one layer. Remove the seeds if you don’t want them to be spicy. Place them in on a lined baking sheet, or baking dish.
Combine the 1 cup of Mexican rice, mushroom mix and cheese and mix together. Fill each pepper with the stuffing, making sure you don’t stuff them so much that they start to tear underneath. Return them to the baking sheet or baking.
Bake at for 20 minutes, then sprinkle 2 tablespoons Mexican cheese over each pepper and continue for another 5 minutes, or until the cheese melts. Meanwhile make the tinga sauce. Add olive oil to a skillet along with the onion. Cook until the onion is softened and translucent. Add the garlic and cook until fragrant. Add the cilantro, chipotles, tomatoes and their juices, oregano, cumin, and the broth and bring to a boil. Simmer for about 7 minutes. Transfer to a blender and blend until smooth. Taste and adjust seasoning.
Serve the poblanos over the tinga sauce, accompanied with the Mexican rice, and scattered with scallions, and cilantro.
