Chile Relleno with Cheese and Corn
Ingredients: 4 poblano peppers 8 oz shredded mozzarella cheese 1 can of corn (15 oz) Directions: In 400-degree oven roast peppers for 30 min flipping once halfway through Place roasted peppers in bowl and cover with plastic wrap for 10 min While peppers are steaming open can of corn, drain, and mix with the cheese…