Stuffed And Baked Poblano Chiles

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 8 large poblano chiles, roasted and peeled
• 1 (16 ounce) bag frozen seasoned corn and black beans, thawed
• 6 ounces monterey jack cheese, shredded
• 1/3 cup salsa, of your choice
• 1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
• 1/4 cup cornmeal
• 1/2 teaspoon garlic salt
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 450 degrees.
• 2 remove stems and seeds carefully from roasted chiles. try to keep the chiles as intact as possible.
• 3 in a medium bowl, combine corn and beans, shredded cheese and salsa. stir to mix thoroughly. fill each hollowed out pepper with stuffing and place in a shallow baking dish.
• 4 in a small bowl, combine bread crumbs, cornmeal and garlic salt. pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. sprinkle crumb mixture over chiles.
• 5 bake for 20-25 minutes or until crumb topping is golden brown.