Ingredients
- 1 cup of frozen corn
- 2 tsp evoo
- 4 poblano peppers
- 1 c diced baguette
- 1/2 c (4 0z) soyrizo
- 1 cup shredded monterey jack cheese
- 1/3 c crumbled queso fresco
- pico de gallo salsa- optional
Preparation
Step 1
Grill poblano peppers until lightly blackened, 6-10 minutes. transfer to bowl; cover to steam and loosen skins.
whirl bread in food processor to make 2/3 cup coarse crumbs. in medium fry pan over medium heat, toast crumbs with 2 tsp oil, stirring often until golden and crisp, 5 minutes. pour into a bowl and set aside. add chorizo to pan increase heat to medium high and cook, stirring until brown and crumbly, 4-5 minutes. transfer to plate.
mix thawed corn with chorizo, jack cheese and queso fresco in a bowl; set aside.
peel peppers. make 3-4 inch slit along length of each pepper, staring at the stem. pull out the seeds and some of base of stem to open up the cavity.
set chilies on foil on baking sheet. stuff chiles with cheese mixture and crimp sides of foil around them to create open packets. set packets on baking sheet.
return to grill to high 450-500 grill chile packets, covered until cheese melts and chiles are hot in middle of filling, about 5 minutes.
sprinkle with bread crumbs and serve with salsa.