Ingredients Jump to Instructions ↓

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  11. 1 teaspoon olive oil

  12. 4 poblano or pasilla chili peppers

  13. 4 red jalapeño or serraño chili peppers

  14. 1 (10-ounce) package frozen corn kernels

  15. 1 (15-ounce) can black beans, drained

  16. 1 tablespoon coarsely chopped fresh garlic

  17. 1/2 teaspoon coarse ground pepper

  18. 1/2 teaspoon ground cumin

  19. 4 (7 1/2-inch) flour tortillas

  20. 2 cups (8 ounces) shredded Wisconsin Monterey Jack cheese

  21. 1/2 cup (2 ounces) crumbled Wisconsin Queso Fresco or Farmers cheese

  22. Tomato or fruited salsa

Instructions Jump to Ingredients ↑

  1. In a skillet, heat olive oil over high heat; add chile peppers. Cover; roast until blackened, 8 to 10 minutes. Split poblano peppers, remove seeds, leaving stems attached, Remove all chile peppers from skillet; set aside.

  2. In same skillet, roast corn over medium high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.

  3. Place tortillas on a baking sheet; sprinkle each with 1/2 cup shredded cheese. Place split poblano pepper in center of each tortilla. Spoon bean mixture into peppers. Sprinkle each pepper with 2 tablespoons Queso Fresco or Farmers cheese.

  4. Bake at 450°F (230°C) for 5 to 7 minutes, or until tortilla edges are browned and cheese is bubbly.

  5. Spoon salsa over peppers. Garnish with roasted red jalapeño or serraño chiles and extra cilantro.


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