6 poblano chili peppers

1 tablespoon canola oil

1 pound bulk Mexican pork chorizo

1 cup chopped yellow onion

2 cups chopped tomatoes, (3 medium)

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon cayenne pepper

Kosher salt

Kernels from 2 ears of fresh corn

1 (15 ounce) can black beans, rinsed and drained

2 cups grated cheddar cheese, divided

2 tablespoons freshly squeezed limejuice

½ cup chopped fresh cilantro

Sour cream

  

Place the peppers on top of the stove burner grates and turn flame to high. Blacken the entire surface of the skin, turning as needed. Place in a bowl, cover with plastic wrap and steam for 5 minutes. Gently peel blackened skin from pepper. Make a slice from stem to tip and carefully, remove the seeds. Or if you do not have a gas stove, place peppers on a foil lined baking pan and place under oven broiler. Broil turning often to blacken skin, 4-5 minutes.

 

Heat one tablespoon oil in a large skillet and add the chorizo. Brown the meat while breaking up with a wooden spoon. Use a slotted spoon to remove to paper towel lined plate. Pour off all but one tablespoon oil, if necessary. Add the chopped onion and cook until softened, 5 minutes. Add the tomatoes, garlic, oregano, cumin, cayenne pepper and ½ teaspoon salt. Stir together, and cook until tomatoes have softened, 5 minutes. Add the corn and black beans and just cook to heat through, 3 minutes. Stir in half of the cheese, cooked chorizo, limejuice and cilantro. Check seasoning; add additional salt or cayenne to taste.

 

Pre-heat oven broiler and position rack 4 inches from heating element. Line a large rimmed baking pan with foil. Place peppers on baking pan and fill with chorizo mixture. Broil for 3 minutes; sprinkle with remaining cheese, broil additional 3-4 minutes until golden brown. Garnish with a spoonful of sour cream and serve.

 

Serve with Mexican rice or fresh seasonal fruit and don't forget the Corona!