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

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   First roast the corn.

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   I cleaned the corn and then drizzled with olive oil salt and pepper.

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   Just cooked at 425 for 10-15 minutes in the oven.

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   Grill works just as well.

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   Once lightly brown but not overdone, remove and cool.

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   Cut the kernels off the corn.

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   In your food processor or your mini food chopper puree the corn with a tablespoon or two of olive oil.

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   Add a little salt and pepper.

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   Now in a large saute pan, cook the sausage.

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    I like a spicy Italian, but use whatever you enjoy.

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    Cook until brown and then remove and drain.

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    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.

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    In the mean time mash your black beans.

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    I use a potato masher or you can use a fork.

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    Anything that is easy.

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    Then add to the onions and corn mixture and add the salsa and seasoning and herbs.

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    Cook 2-3 minutes to combine.

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    Add the sausage and remove and cool.

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    Break up the muffins and beat the eggs.

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    Add the muffins, eggs and 2 cups cheese to the meat and vegetable mixture.

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    Mix well.

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    Now ... cut the peppers in half, remove the seeds and ribs (where the heat is) and stuff with our sausage and corn mixture.

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    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.

* Per serving · 4 servings · Values may vary.