2 large portobello mushrooms, coarsely grated (4 cups)
1 16-oz. can white hominy, rinsed and drained
1 14.5-oz. can diced tomatoes
⅓ cup vegetable broth
1 Tbs. Chipotle Chiles in Adobo Sauce, diced, 1 Tbs. sauce reserved (remember that Chipotle Chiles in Adobo Sauce are very spicy, adjust the amount according to your taste)
¾ tsp. ground cumin
¼ tsp. ground coriander
½ cup chopped cilantro
¼ cup lime juice
¼ cup shredded Queso Quesadilla Cheese, (Monterey Jack or Pepper Jack cheese may be used if you can't get Queso Quesadilla) Queso Quesadilla has a mild, creamy flavor. This cheese is great for melting as it does not separate into oil and solids when heated, like some cheeses do. It’s a staple in quesadillas, which are actually named after the cheese. It’s excellent for grilling or just snacking. And, of course, it’s a favorite in Mexican dishes.
1. Broil poblano chiles on a baking sheet 15 minutes, or until blackened, turning occasionally. Cool, remove skins. Cut a slit in side of each chile; remove seeds.
2. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 2 minutes. Add hominy, tomatoes, broth, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.
3. Preheat oven to 400°F. Prepare a 9'X13" baking dish with a Vegetable Cooking Spray.
4. Spoon 1 cup of the mushroom mixture into each poblano, and place them in the prepared baking dish. Sprinkle each chile with 1 Tbs. cheese. Cover with foil, and bake 15 minutes.