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.  

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

Brown the risotto

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.

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

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

Stuff the previously roasted poblanos with the risotto.

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

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.

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.