Pork Stuffed Poblanos With Avocado Ranch Sauce #RSC

Name: Pork Stuffed Poblanos With Avocado Ranch Sauce #RSC
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 chilies, 4 serving(s)
Ingredients: 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; 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; 78.78 ml Hidden Valley® Original Ranch® Dressing; 0.61 ml ground black pepper; 1.23 ml cayenne; salt

Submitted by tambocos

"Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce."

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photo by DailyInspiration

Ready In:: 55mins
Ingredients:: 25
Yields:: 4 chilies
Serves:: 4

ingredients

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
78.78 ml Hidden Valley® Original Ranch® Dressing
0.61 ml ground black pepper
1.23 ml cayenne
salt

directions

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.

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Reviews

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.

DailyInspiration
The avocado-ranch sauce makes this dish!!! Wonderful!!

donwanraley
Wonderful - love the pepper with ranch flavor~!

Chelae skid