IngredientsNutrition3 largepoblano peppers, halved and seeded1⁄2 cupcorn kernel1⁄2 cup chopped red onion1 tablespoonolive oil2 garlic cloves, minced1 plum tomato, diced1⁄2 cuplong-grain rice, cooked1⁄2 cupcanned black beans, drained and rinsed1⁄2 cup cubed monterey jack pepper cheese1⁄2 cup chopped fresh cilantro1⁄2 teaspoonkosher salt1⁄2 teaspoonground cumin2 tablespoons crumbled goat cheese or 2tablespoonscream cheese chopped fresh cilantro (garnish to taste)
DirectionsPreheat oven to broil.Heat a 12-inch cast-iron skillet over high heat. Add poblanos; cook, turning frequently, until charred on all sides, about 5 minutes. Remove from skillet. Add corn and onion; cook, stirring occasionally, until charred, about 3 minutes. Add oil and garlic; cook until garlic is fragrant, about 1 minute.In a large bowl, stir together corn mixture, tomatoes, cooked rice, beans, Monterey Jack, cilantro, salt, and cumin until combined. Place charred peppers in skillet. Spoon corn mixture into pepper halves. Sprinkle with goat cheese or cream cheese.Broil until cheese is melted, 2 to 3 minutes. Garnish with cilantro.
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