Chile Relleno with Cheese and Corn

Ingredients:

• 4 poblano peppers 
• 8 oz shredded mozzarella cheese 
• 1 can of corn (15 oz) 

Directions: 

1. In 400-degree oven roast peppers for 30 min flipping once halfway through 
2. Place roasted peppers in bowl and cover with plastic wrap for 10 min 
3. While peppers are steaming open can of corn, drain, and mix with the cheese in a bowl 
4. Remove peppers from bowl, at this point the skin should come off easily 
5. Open the deskinned peppers lengthwise and stuff the interior with the cheese and corn mixture 
6. Put the oven on 200 degrees and put the stuffed peppers back in for 5 minutes (you want to melt the cheese while minimizing the cooking of the peppers) 

Note: you can roast the peppers over an open flame or on a grill as well as using the oven 

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