Stuffed and Baked Poblano Chiles

These could be a heavy side dish, but we like them as the main course with a side of spanish rice and a salad. Feel free to make changes to suit your taste - this is fairly flexible. The filling also makes a good stuffing for zucchini! Prep time does NOT include roasting the chiles.

• Ready In: 45 mins
• Yields: 4 as a main dish

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

• Topping

• 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

Directions

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.