Instructions:
1. Roast the Poblano Peppers:
1/ Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 5-7 minutes.
2/ Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make them easier to peel.
2. Prepare the Rice:
1/ In a large mixing bowl, combine the cooked rice, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, chopped cilantro, and chopped green onions. Mix well to combine.
3. Make the Sauce:
1/ In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
2/ Stir in the all-purpose flour and cook for an additional 1-2 minutes, until the mixture is golden brown and bubbly.
3/ Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 3-5 minutes. Season with salt and black pepper, to taste.
4. Assemble the Bake:
1/ Preheat your oven to 350°F (175°C).
2/ Peel the charred skins off the roasted poblano peppers, remove the seeds, and chop them into small pieces.
3/ Fold the chopped poblano peppers into the rice mixture, then pour the prepared sauce over the top. Mix until everything is evenly coated.
5. Bake:
1/ Transfer the cheesy poblano rice mixture to a greased baking dish.
2/ Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve:
1/ Once baked, remove the Cheesy Poblano Rice Bake from the oven.
2/ Garnish with additional chopped cilantro and green onions, if desired.
3/ Serve hot and enjoy the irresistible cheesy goodness!
Dive into Cheesy Bliss
Delight in the zesty flavors and creamy textures of our Cheesy Poblano Rice Bake recipe, where tender rice and roasted poblanos come together in a symphony of flavor. Whether enjoyed as a comforting side dish or a satisfying main course, this cheesy bake is guaranteed to be a crowd-pleaser at any meal.
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