Instant Pot Rice-Stuffed Chiles In Spicy Tomato Sauce
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Stuffed Chiles
8
poblano chiles
Jump
2 c
shredded Monterey Jack cheese
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1 c
shredded mild yellow Cheddar cheese
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3 c
cooked rice
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Leaves from 1⁄2 bunch cilantro, chopped
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Spicy Tomato Sauce
4
Roma tomatoes, cored and cut into quarters
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4
tomatillos, husked and roughly chopped
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¼ c
diced white onion
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2 lg
garlic cloves, sliced
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½ c
water
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1 ½ tsp
kosher salt
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¼ tsp
dried Mexican oregano
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3
chipotle chiles in adobo sauce
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1 tbsp
olive oil
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4 tbsp
butter
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2 tbsp
chopped fresh cilantro leaves
Jump

The moderate chile heat in this vegetarian entrée is balanced by the rice, cheese, and lots of cilantro. You may substitute milder Anaheim chiles for some or all of the poblanos, and tone down the sauce with fewer chipotles. The spicy tomato sauce, called salsa diabla, is terrific with roasted or grilled vegetables, too. This is a quick recipe, but you’ll need 3 cups of cooked rice at the ready.

Directions

  1. To prepare the stuffed chiles: Lightly char the poblano chiles all over, being careful not to overcook, as they are easier to handle when half-cooked. Wrap the charred chiles in paper towels and let stand until cool enough to handle. Leaving on the stems for presentation, peel off the skins. Using a paring knife, slit open each chile on one side, from the stem to tip. Carefully pull out and discard the seeds.
  2. To char the poblano chiles, turn on a gas burner, set the whole chile directly in the flame, and turn occasionally with tongs until evenly blistered and lightly charred on all sides. Alternatively, char the chiles beneath a hot broiler, as close as possible to the heat element, turning as needed, until blistered and lightly blackened in spots.
  3. In a bowl, toss together the Jack and Cheddar cheeses. Transfer 2 cups of the cheese mixture to another bowl, then stir in the rice and cilantro. Reserve the remaining 1 cup cheese mixture for sprinkling.
  4. Using a teaspoon, stuff the chiles with the rice mixture, firmly packing in the filling. (The stuffed chiles may be placed in an airtight container and refrigerated for up to 1 day.)
  5. Preheat the oven to 350°F.
  6. To make the sauce: In the Instant Pot, combine the tomatoes, tomatillos, onion, garlic, water, salt, and oregano . Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 2 minutes.
  7. When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release handle to Venting. Open the pot, then, wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing. Set a wire-mesh strainer over a bowl and pour the contents of the pot into the strainer. Transfer the solids in the strainer to a blender, then pour in 1⁄2 cup of the strained liquid; discard the remainder. Add the chipotle chiles to the blender and puree until smooth, scraping down the blender as needed.
  8. Rinse the inner pot, wipe it dry, and return it to the Instant Pot housing. Press Sauté—normal/medium, then add the oil and the tomato-chipotle puree. Cook, stirring occasionally, for 5 to 7 minutes, until thickened. Press Cancel, then stir in the butter and cilantro. Taste and adjust the seasoning with salt if needed.
  9. Pour the sauce into a 9 by 13-inch baking dish and place the chiles, seam side up, on top in a single layer. Scatter the reserved cheese mixture on top and bake for about 5 minutes, until the cheese is melted and bubbling. Serve right away.

Reprinted with permission from The Essential Mexican Instant Pot Cookbook by Deborah Schneider, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Erin Scott © 2018

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