Stuffed Pablonos or Pasillas

We had this at Healthy Hearts Dinner Club. Delicious.

12 large Poblano or Pasilla peppers (I used Pasilla)

4 ears sweet corn

1 can black beans, well drained and rinsed with cold water

1 small can diced green chilies

1 small can chopped or sliced ripe olives (I use chopped)

 1/2 red pepper, chopped

3 cups shredded pepper jack cheese*

2 teaspoons ground cumin

2 teaspoons of ground oregano

Salt and pepper to taste

Roast the husked sweet corn @350° for about 30 minutes, or until roasted. Cut off the cob.

Roast the pasillas, peel and make a slit in the pepper large enough to remove seeds, stem, and membranes. Remember that they are to be cooked again so roast just long enough to be able to peel (about 30-40 minutes). Mix remaining ingredients and stuff peppers. Place them closely together in a baking dish, so they won’t come apart while baking.

Bake at 350° for 30 minutes, uncovered. Remove from oven and cover with foil for 10 minutes. (The timing and whether or not you cover them is your call. I didn’t cover them, and after checking on them at the 30 minute mark, I removed from oven as they were drying out. The foil covering revived them, and the hostess said they were better than the ones she had previously.)

*Use more or less to suit your taste.

Serves 12.