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Mexican | |
| 1 TBSP olive oil small onion diced 6 cloves garlic minced 1 lb chorizo (loose) 1 can black beans 1-2 ears corn grilled and removed from cob 1/4 cilantro chopped pepper jack/Monterey jack/cheddar cheese 4 poblano peppers | |
| Preheat oven to 400 In a skillet over medium heat add the oil and onion, cook till translucent (about 5 minutes). Add the garlic and chorizo, cook breaking up the meat. Add the corn and black beans and warm through. Remove from heat and add the cilantro and a handful of cheese, stir to combine. remove the stem and seeds from the cilantro and slit lengthwise. Place the filling in the poblanos, stuffing in as much as you can. Place in an ovenproof casserole dish slit side up. When all are in the container, cover with the cheese. Place in the oven and cook for 20-25 minutes (pepper should be soft and cheese melted) . Remove from the oven top with a little more cheese and cover with foil. After 5 minutes enjoy, you can serve with salsa, sour cream, guacamole, ... whatever you like. | |
Good | |
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