Stuffed And Baked Poblano Chiles

• 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

1. Preheat oven to 450 degrees.
2. Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
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. 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. Bake for 20-25 minutes or until crumb topping is golden brown.

poblano chiles, corn, cheese, salsa, topping, breadcrumbs, cornmeal, garlic salt, butter

Taken from www.food.com/recipe/stuffed-and-baked-poblano-chiles-237757 (may not work)