Chile Rellanos My Way Recipe

Roast and peel the poblano peppers, if desired. Cut a slit in the pepper leaving the top intact, and remove all the seeds and ribs.

Preheat the oven to 375. Heat oil in a skillet and brown the chuck, remove from the pan and pour out all but 2 tbsp of the grease. Add the onion and sauté for 4 minutes; then add the garlic, bell pepper, corn kernels, and the tomato. Cook for 5-7 minutes, and then add back the chuck. Sprinkle in the cumin, smoked paprika, and cayenne (if using); season with salt and pepper.

Spoon the filling into the peppers and evenly sprinkle the cheese over all. Place in a baking dish, and bake for 25-30 minutes, until everything is tender and the cheese is melted.