Mexican Stuffed Poblano Peppers

• 4 poblano peppers
• 4 boneless skinless chicken thighs
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 clove garlic chopped
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 can black beans organic
• 1 cup frozen corn organic
• 1 cup queso blanco cheese shredded
• 1 cup shredded pepper jack cheese

1. In a large zipper top bag, place the chicken thighs, chili, cumin, garlic, orange juice and lime juice. Marinate for 1 hour or longer.
2. Char the poblano peppers, so that the skin blackens. Place the peppers in a bowl, cover with plastic and let them sweat. Peel the skin off the peppers, slice the top of (you don't have to do this part) take the seeds out and set aside.
3. Grill the chicken until it is no longer pink. Chop the chicken into 1 inch pieces.
4. In a large skillet, add the black beans and corn and heat. Take off the heat and then add the chicken.
5. Stuff the peppers with the chicken mixture. Set them on a cookie sheet. Top with both cheeses and broil until cheese is bubbly and brown.

peppers, chicken thighs, chili powder, ground cumin, garlic, orange juice, lime juice, black beans, queso blanco cheese, pepper

Taken from www.yummly.com/recipe/Mexican-Stuffed-Poblano-Peppers-1622928 (may not work)