I had poblano peppers. I had no desire to stand over the stove frying them individually. So, I went rummaging for recipes, found a few then made this. This is delicious. I wish I had doubled it. Feel free to sub black beans for the corn.

Ingredients

4 serv.

fresh poblano peppers↗8
tomato sauce↗8 ounces
monterey jack cheese or monterey jack pepper cheese↗16 ounces
corn kernels (fresh or frozen)↗3 cups
eggs↗8
oregano↗1 tablespoon
baking powder↗1 tablespoon
flour↗1⁄4 cup
can use gluten free flour

Step-by-step instructions

1
Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
2
Shred the cheese while the peppers are broiling.
3
Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
4
Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
5
Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
6
Bake for about 30 minutes until set and the top is brown & bubbly.

Source: food.com

Original recipe ↗

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