Risotto is such a nice change of pace from pasta or potatoes, but it can be daunting and time consuming to make. When I stumbled across an idea for making risotto in the slow cooker, I just knew I would have to give that a go. Being the slow cooker queen that I am, I can’t believe that I have never made risotto that way before. This Corny Risotto Stuffed Poblanos dish evolved out of my Slow Cooker Corny Risotto post for Taste Arkansas.
I’m here to tell you that the risotto is worth making if only for this little diddy!
The next time I make this (and there definitely will be a next time), I will cut the recipe for the risotto in half because it made a HUGE amount which would be perfect if you have a large family or a potluck to go to. Even with only half of the recipe, I would have had plenty to make these stuffed poblanos. And the corny griddle cakes. And the corny rice ball appetizers.
Watch for those two to come up on the blog soon.
In the meantime, go check out the Slow Cooker Corny Risotto recipe on Taste Arkansas and make a date with these stuffed poblanos. They beat the hcck out of refried beans, ya’ll!
You can find the recipe for those Mango Habanero Chicken Fajitas that I served with the poblanos HERE.
- 4 large fresh poblano peppers
- 4 cups Leftover Corny Risotto from Taste Arkansas
- 1 jalapeno pepper, seeded and minced
- 3 green onions, thinly sliced
- 1 teaspoon ground smoked chipotle pepper
- 1 cup shredded Monterey Jack cheese
- 1/4 cup minced cilantro
- 1/3 cup queso fresco
- 2 Tablespoons finely chopped red bell pepper, for garnish
- Roast the chilies over an open flame, turning to blister the skins until blackened, about 4 - 5 minutes.
- The chilies may also be roasted under a broiler.
- Place the chilies in a bowl and cover with plastic wrap or foil and allow to cool.
- Mix the risotto, minced jalapeno, green onions, ground chipotle, Monterey Jack cheese, and cilantro; set aside.
- Preheat the oven to 400 degrees.
- Line a baking pan with foil and spray with nonstick spray.
- Rub the skins off of the poblanos and cut a slit in each chile, removing the seeds and membranes, leaving the stems in tact.
- Place the peppers in the baking pan and fill them with equal portions of the risotto mixture.
- Top each one with a sprinkle of the queso fresco and red bell pepper.
- Bake for approximately 30 minutes until heated through and slightly golden.
- Garnish with additional chopped cilantro, if desired.
- These peppers make a large side dish or light dinner served along side a green salad.
Yes, please! This looks incredible, Debbie. Going over to TasteArkansas now to check out that slow cooker recipe. Thanks!
They were definitely tasty:)