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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Dice the poblanos. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
poblano pepper	2			-	-	-	-
white rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
cottage cheese	1		low fat	205.8	7.098	23.351999999999997	9.03
cream	8	ounces	low-fat sour	748.4266	15.0819	8.2327	78.6528
cheddar cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.