Instructions:
1. Roast the Poblano Peppers:
- Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 5-7 minutes.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make them easier to peel.
2. Prepare the Rice:
- In a large mixing bowl, combine the cooked rice, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, chopped cilantro, and chopped green onions. Mix well to combine.
3. Make the Sauce:
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the all-purpose flour and cook for an additional 1-2 minutes, until the mixture is golden brown and bubbly.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 3-5 minutes. Season with salt and black pepper, to taste.
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