Stuffed And Baked Poblano Chiles

1. 1

   Preheat oven to 450 degrees.

2. 2

   Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.

3. 3

   In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.

4. 4

   In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.

5. 5

   Bake for 20-25 minutes or until crumb topping is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.