1 (10oz) bag PuraVida Foods Flame Grilled Adobo Street Corn & Peppers, thawed
1 (10oz) bag PuraVida Foods Saffron Brown Rice Paella, thawed
6 poblano chiles
10 oz cotija cheese, shredded
1 cup mild cheddar cheese, shredded
4 oz cream cheese, softened
½ cup sour cream
½ tsp sea salt
Fresh Cilantro, for garnish (optional)
8 oz sour cream
1 lime, juiced and zested
¼ cup buttermilk
¼ tsp sea salt
Preheat oven to 375°F. Combine the ingredients for the lime crema in a bowl and mix together. Set aside, so flavors have time to marry together.
Step 2a - Gas Stove Option
Turn heat on high on one of the burners and set two poblanos on the grate at a time. Cook, flipping and moving the chiles often with a pair of tongs, until blackened on all sides.
Step 2b - Non - Gas Stove Option
Turn broiler on high. Place chiles on a baking sheet covered with aluminum foil, and place under the broiler. Cook, flipping occasionally with a pair of tongs, until blackened on all sides.
Once the chiles are blackened, transfer to a plastic bag and seal. Let them steam for at least five minutes, then remove from bag, and peel off the blackened skins. Cut a slit down the side of each Chile, starting under the stem and continuing down to the tip. Carefully remove the seeds, being careful not tear the Chile while removing the seeds inside.
Carefully stuff each Chile with the mixture and place in a baking dish slit side up.
Bake for approximately 20 minutes, or until the top of the mixture looks golden. Allow to cool for 5 minutes before serving.