Chile Rellenos

INGREDIENTS

2 Poblano Peppers, Halved Lengthwise

2 Cups, Brown Rice

1 Yellow Onion, Chopped

1 Tomato, Chopped

1/2 Cup, Monterey Jack Cheese

Topped with Avocado Salsa:

1 Avocado, Diced

1/2 Tomato, Diced

2 Wedges, Lime Juice

Topped with Crema:

2 TBSP Sour Cream

Lime Zest

1 TBSP Water

Salt & Pepper

Half the poblano peppers and roast at 425 degrees until tender, about 15 minutes.

Saute onions about 5 minutes, then add cooked rice and half of the tomato to pan.

Stuff the poblanos with as much of the grain mixture as will fit, even sprinkle cheese and bake until melted about 7-8 minutes.

Make salsa & serve!