Chili Rellenos

2 poblanos peppers
1 lb lean ground beef, turkey or pork
2 ears fresh corn (can use 1 cup defrosted frozen corn)
1 red onion, chopped
1 jalapeño, chopped*
15oz can fire-roasted tomatoes
1 tbsp cumin
salt and pepper to taste
1/2 cup shredded Monterey jack cheese

Grill poblanos or place under a broiler until charred all over, approx 15 mins. Once they cool a bit, remove the skins (should peel off easily), cut in half and removes seeds.

In a large pan, brown ground beef until almost finished, then remove from pan. Place pan over high heat, heat oil, then add onion, jalapeño and corn, cook until slightly charred. Reduce heat, add fire-roasted tomatoes, seasonings and ground beef. Cook for approx 2-3 minutes, remove from heat. Fill each halved pepper with beef and veggie mixture and top with cheese. Place under the still-hot broiler until the cheese is melted/browned. You will not be able to fit all of the meat and veggie mix into the poblanos, but it makes great leftovers for lunch the next day

*I substituted 1 ‘chipotle in adobo’ for the jalapeno. You can buy these in a can from New Leaf