One of my favorite Tex-Mex dishes to order at a restaurant is a hearty Chile Rellano.  A tender, flavorfully stuffed poblano pepper typically covered with a chile sauce and queso fresco.  A rich dish only be enjoyed every once and while, I was thrilled to see a lightened-up version in a recent issue of Cooking Light magazine.  These ‘Stuffed Poblano Peppers’ are generously filled with a homemade ancho chile-tomato sauce, brown rice, and a mixture of sautéed onions and ground beef with touch of cream cheese.  (Try and find grassfed beef if you can because it has such a unique flavor that really adds an extra dimension of tastiness to the dish.)  Finished off with a squeeze of fresh lime juice and a crumbling of either queso fresco or even feta cheese, this irresistible dish is rounded out with a helping of my orange-glazed carrots.  A refreshing mojito couldn’t hurt either…

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/stuffed-poblano-peppers-50400000133650/)

Tagged: ancho chiles, brown rice, Cooking Light, cumin, ground beef, poblano peppers, queso fresco, southwestern, stuffed peppers, stuffed poblano peppers, tex-mex