Poblanas stuffed with a Puree of Roasted Corn, Black Beans, Corn Bread, Sausage and Cheese Recipe kchurchill5

  1. First roast the corn.
  2. I cleaned the corn and then drizzled with olive oil salt and pepper.
  3. Just cooked at 425 for 10-15 minutes in the oven.
  4. Grill works just as well.
  5. Once lightly brown but not overdone, remove and cool.
  6. Cut the kernels off the corn.
  7. In your food processor or your mini food chopper puree the corn with a tablespoon or two of olive oil.
  8. Add a little salt and pepper.
  9. Now in a large saute pan, cook the sausage.
  10. I like a spicy Italian, but use whatever you enjoy.
  11. Cook until brown and then remove and drain.
  12. In the same pan ... as the sausage drains and cools, add the corn and cook 2-3 minutes, add the onion and let cook 3-4 minutes.
  13. In the mean time mash your black beans.
  14. I use a potato masher or you can use a fork.
  15. Anything that is easy.
  16. Then add to the onions and corn mixture and add the salsa and seasoning and herbs.
  17. Cook 2-3 minutes to combine.
  18. Add the sausage and remove and cool.
  19. Break up the muffins and beat the eggs.
  20. Add the muffins, eggs and 2 cups cheese to the meat and vegetable mixture.
  21. Mix well.
  22. Now ... cut the peppers in half, remove the seeds and ribs (where the heat is) and stuff with our sausage and corn mixture.
  23. Top with extra cheese and cook on 400 for 20 minutes in the oven or grill for 15-20 minutes depending on your grill till the cheese is melted and the peppers slightly soft.

peppers, cobs of corn roasted either, corn bread muffins, black beans, italian sausage, onion, salsa, pepper, cilantro, salt, ground cumin, chili powder, egg, olive oil

Taken from www.chowhound.com/recipes/poblanas-stuffed-puree-roasted-corn-black-beans-corn-bread-sausage-cheese-14324 (may not work)

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