Directions:
- Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
- Dice the poblanos.
- Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
- In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
- Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 792.74 Kcal (3319 kJ) | ||
| Calories from fat | 224.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.92g | 38% | |
|---|---|---|---|
| Cholesterol | 73.26mg | 24% | |
| Sodium | 537.68mg | 22% | |
| Potassium | 326.18mg | 7% | |
| Total Carbs | 109.12g | 36% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 29.64g | 59% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 5.6mg | 31% | |
| Calcium | 403mg | 40% | |
| Amount Per 100 g | |||
| Calories | 266.83 Kcal (1117 kJ) | ||
| Calories from fat | 75.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 38% | |
|---|---|---|---|
| Cholesterol | 24.66mg | 24% | |
| Sodium | 180.98mg | 22% | |
| Potassium | 109.79mg | 7% | |
| Total Carbs | 36.73g | 36% | |
| Sugars | 1.06g | 13% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 9.98g | 59% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1.9mg | 31% | |
| Calcium | 135.7mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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