Stuffed and Baked Poblano Chiles

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. 1

   Preheat oven to 450 degrees.

2. 2

   Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.

3. 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. 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. 5

   Bake for 20-25 minutes or until crumb topping is golden brown.