Mexican Stuffed Poblanos
5 lg poblano peppers
1 small red onion, minced
4 cloves garlic, minced
2 tsp canola oil
1 lb Mexican-style chorizo, casings removed
1 cup cooked rice
1 can black beans, drained and rinsed
6 oz corn
1 roma tomato, diced
3 tbsp. tomato paste
1/2 cup fresh cilantro, finely chopped
1 tsp dried oregano
1/2 tsp cumin
1/2 cup sour cream
3/4—1 cup jack cheese, shredded 1/4 cup cotija cheese, grated
Salt and pepper
Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.
While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
Add rice, tomatoes, sour cream, cilantro, cotija cheese, and ½ cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.
Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.