Recipe courtesy of Wisconsin Cheese (wisconsincheese.com); photo courtesy of Dairy Farmers of Wisconsin
Makes 4 servings
4 medium poblano peppers
2 c./8 oz. Hook’s Pepper Jack cheese, shredded
½ c. canned black beans, rinsed and drained
½ c. fresh or frozen corn, thawed
4 large kale leaves (rib and stems removed), chopped
Salt and pepper to taste
8 corn tortillas (6 inches)
1 c. pico de gallo
Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care
when cutting; avoid slicing peppers through to the opposite side.) Remove seeds.
Place 1 pepper onto four greased pieces of double thickness aluminum foil, each about
16 x 12 inches. Combine the pepper jack, black beans, corn and kale in a large bowl.
Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each
pepper. Fold foil into packets and seal tightly.
Grill, covered, over medium-high heat for 18 to 22 minutes or until peppers are tender.
Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes. Remove
foil packets from the grill. Let stand for 5 minutes. Take care when opening the foil;
allow the steam to escape.
Serve stuffed peppers with tortillas and pico de gallo.