Corn Risotto-Stuffed Poblanos

I had a couple of poblanos in my fridge, looking for a home- this recipe looked like  a perfect opportunity to put them to use.

Start by roasting your peppers-  then take the skin off.  IMG_4020

While they are resting you can start the risotto.  Very similar to typical risotto- onions and garlic in olive oil….

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Brown the risotto

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This is where it gets a little different- instead of white wine, the brown bits gets scraped off with light beer- then add chicken broth very slowly.  It took about 30 minutes before it was all soaked in.

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At the very end of the chicken broth, add corn as well… and when it’s all soaked in, monterey jack cheese.

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At this point it is creamy and delicious.  But there is more…

Stuff the previously roasted poblanos with the risotto.

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Sprinkle with some crumbly cheese and pop in the oven for about 15 minutes.  Top with some sour cream and cilantro.

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Now, there is no denying that this is tasty- but personally I couldn’t get over the fact that it tasted like italian risotto stuffed in a poblano.  It was too much of a mind melt.  Mark swears he could taste the beer.  I doubt it… it was such a small amount.

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I did enjoy.  Don’t get me wrong.  I still don’t think I will make it again.  Can’t wrap my brain around Mexitalian.

I would love it if someone else tried this and tried to sway me in the other camp.

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