Grilled Poblano Peppers/ Onions / Rice / Cheese / Flour Tortillas / Meat Of Your Choice Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender. Remove from heat and let it sit covered for 5 minutes.

2. 2

   Prepare the Vegetables

   While the rice is cooking, preheat the grill to medium-high heat. Cut the poblano peppers in half lengthwise and remove the seeds. Slice the onion into rings. Brush both the peppers and onion with olive oil and season with salt, black pepper, and cumin.

3. 3

   Grill the Vegetables

   Place the poblano peppers and onion on the grill. Grill for about 5-7 minutes per side, or until the peppers are charred and tender, and the onions are caramelized. Remove from the grill and set aside.

4. 4

   Assemble the Filling

   In a large bowl, combine the cooked rice, grilled vegetables, shredded meat, and garlic powder. Mix well to combine all ingredients.

5. 5

   Fill the Tortillas

   Warm the flour tortillas on the grill for about 30 seconds on each side. Place a generous amount of the filling mixture in the center of each tortilla and top with shredded cheese.

6. 6

   Serve

   Fold the tortillas over the filling, and serve immediately with your favorite salsa or hot sauce.