Recipe by tambocos
Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce.
Top Review by DailyInspiration
This is a great stuffed poblano dish and the sauce is delish! Made a directed except that I used ground round vs. pork. We make stuffed poblanos all the time and this recipe will be part of our regular line-up. Made for Spring PAC, April, 2014.
- 680.38 g ground pork
- 4 poblano peppers
- 29.58 ml ground cumin
- 14.79 ml cayenne pepper
- 14.79 ml chili powder
- salt, to taste
- 14.79 ml ground black pepper
- 2 shallots, minced
- 118.29 ml chopped green onion
- 127.57 g can green chilies
- 118.29 ml frozen corn, thawed
- 354.88 ml cooked rice
- 177.44 ml Hidden Valley® Original Ranch® Dressing
- 59.14 ml parmesan cheese
- 118.29 ml monterey jack cheese, plus additional for topping
Avocado ranch sauce
- 118.29 ml plain fat free Greek yogurt
- 2 ripe avocados, seeded with flesh removed
- 9.85 ml garlic powder
- 44.37 ml chopped cilantro
- 29.58 ml lemon juice
- 1.23 ml ground cumin
- 78.07 ml Hidden Valley® Original Ranch® Dressing
- 0.59 ml ground black pepper
- 1.23 ml cayenne
Directions See How It's Made
- Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
- Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
- Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
- Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
- For the sauce:.
- Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.