INGREDIENTS
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 tbsp
pine nuts, toasted
2 tbsp
1/3-less-fat cream cheese
2 tsp
fresh lime juice
1/4 tsp
kosher salt
3
garlic cloves, minced
3 oz
Monterey Jack cheese, shredded (about 3/4 cup)
2 oz
queso fresco, crumbled (about 1/2 cup)
Jalapeño pepper sauce (optional)