Preparation Time: 45 minutes
2 poblano peppers (halved and seeded)
1 cup sliced steak
2 ozs queso blanco (quesadilla cheese shredded)
1/2 cup corn (frozen)
1/4 cup red bell pepper (diced)
1/4 cup onion (chopped)
1/4 cup pinto beans (black, drained and rinsed)
1/2 tbsp fresh cilantro (chopped)
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 garlic clove (chopped)
1/4 cup enchilada sauce (red)
- Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
- In a large bowl, mix the steak strips and remaining ingredients, saving some cheese to melt on top. Fold in enchilada sauce.
- Spoon mixture evenly among the 8 pepper halves.
- Top with cheese.
- Bake 20 minutes or until cheese is melted.