Summery Stuffed Poblanos

• 6 poblano chiles
• 2 ears shucked corn
• Cooking spray
• 2 cups chopped seeded tomato, divided
• 1 cup hot cooked brown rice
• 1/4 cup chopped fresh cilantro, divided
• 2 tablespoons pine nuts, toasted
• 2 tablespoons 1/3-less-fat cream cheese
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• 3 garlic cloves, minced
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• Jalapeno pepper sauce (optional)

1. Preheat grill to high heat.
2. Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. Wrap poblanos in foil; let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds and membranes. Set aside.
3. Preheat oven to 400u0b0.
4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 tablespoons cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. Open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet Bake at 400u0b0 for 7 minutes or until hot. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 minutes or until cheese is lightly browned. Place chiles on a platter. Sprinkle with remaining 1 cup tomato and remaining 2 tablespoons cilantro. Serve with hot sauce, if desired.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

chiles, corn, cooking spray, tomato, brown rice, fresh cilantro, pine nuts, cream cheese, lime juice, kosher salt, garlic, cheese, queso fresco, pepper

Taken from www.myrecipes.com/recipe/summery-stuffed-poblanos (may not work)