Cheesy Poblano Beef Tri Tip With Chili Lime Rice No Prep Quick Cook Recipes

CHEESY POBLANO BEEF TRI-TIP WITH CHILI LIME RICE NO PREP, QUICK COOK

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Dish If using microwave: Thoroughly rinse any fresh produce and pat dry. Add poblano, corn, and pinch of salt to provided tray. Cover with a damp paper towel and microwave until slightly softened, 3-4 minutes. Carefully remove from microwave and uncover. Add beef to tray and push mixture to one side. Top beef mixture with cheese sauce. Add rice to empty side of tray and top with 2 Tbsp. water. Cover with damp paper towel and microwave again until heated through, 4-5 minutes. Remove from microwave. Combine beef and vegetables, if desired. Bon appétit!If using oven: Preheat oven to 375 degrees. Thoroughly rinse any fresh produce and pat dry. Add poblano, corn, and pinch of salt to provided tray. Place tray on baking sheet. Bake uncovered in hot oven until slightly softened, 15-18 minutes. Carefully remove from oven. Add beef to tray and push mixture to one side. Top beef mixture with cheese sauce. Add rice to empty side of tray and top with 2 Tbsp. water. Bake again uncovered on baking sheet in hot oven until heated through, 12-14 minutes. Remove from oven. Combine beef and vegetables if desired. Bon appétit!

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

SMART-CHOICE CHEESY BEEF POBLANO CASSEROLE

Steps:

• Heat oven to 400°F.
• Blend first 5 ingredients in blender until smooth.
• Layer half each of the rice, chiles, meat, egg mixture and shredded cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 30 min. or until center is set.

ROASTED POBLANO CHEESY RICE

Steps:

• Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
• Dice the poblanos.
• Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
• In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
• Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.