Goat Cheese & Corn Chili Rellenos

Sounds delish! Incorporates grilled corn kernels with either goat or feta cheese and Monterey Jack cheese. You could easily add some black beans as well.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  large plum tomatoes, seeded and diced
• 1  small red onion, diced and divided
• 3  tablespoons  extra-virgin olive oil, divided
• 2  garlic cloves, minced and divided
• 1  teaspoon  balsamic vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 6  poblano peppers (or 8 Anaheim peppers)
• 2  ears corn, husked
• 3⁄4 cup  crumbled  goat cheese (or feta cheese)
• 1⁄2 cup monterey jack cheese (or pepperjack or sharp cheddar cheese)
• 1⁄2 cup fresh cilantro, minced
•  fresh fresh cilantro stem

Directions

1. Combine tomatoes, 1/2 onion, 2 tablespoons oil, 1 clove garlic, vinegar, salt and black pepper in medium bowl; let salsa stand 15 minutes.
2. Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
3. Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in medium bowl; mix well. Carefully fill each pepper with cheese mixture, making cut in side of pepper, if necessary. Secure opening with wooden pick. (Soak wooden picks in hot water for 15 minutes to prevent browning.) Brush peppers with remaining 1 tablespoons oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.