Roasted Chile Relleno
(Serves 2)
4 medium to large poblano peppers
1 small bell pepper (use purple when in season), diced
1 large onion, diced
1 pint cherry tomatoes, halved if large
3 ears of corn, grilled, removed from cob
1 can black beans, rinsed and drained
2 cloves garlic, minced
1 TBSP cumin
1 TBSP fresh oregano
1 TBSP coriander
zest and juice of 1 lime
1 bunch cilantro, chopped
olive oil
1 C smoked provolone cheese, shredded

Place peppers on baking sheet and broil (close to heat source) for about 6 minutes each side, until well blackened. Place in bowl and cover with plastic wrap, allow to steam until cool enough to handle. Once cool, peel the skin of the peppers and remove the stem and as many seeds as possible without making yourself insane. Set peppers aside.

In a large skillet, heat olive oil on medium heat.
Add onions and peppers, saute 2-3 minutes.
Add corn, saute 2 minutes.
Add cumin, oregano, coriander, and lime zest.
Add tomatoes, and cover skillet. Cook approximately 10 minutes, or until tomatoes have all burst. Smash tomatoes with back of spoon, stirring to incorporate.
Add black beans, lime juice, salt and pepper (to taste.)
Remove from heat, stir in cilantro.
Place roasted peppers on backing sheet.
Spoon in a mound of corn mixture, slightly wrapping pepper around filling (if possible. If not, let it go and don’t worry about how it looks.)
Top with shredded cheese.

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