No commentary necessary. Just good food.
- 6 Poblano peppers
- 1/2 lb. cubed chicken
- 1/2 lb. chorizo
- 2 tbsps. oil
- 1 15oz. can black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese (reserve 1/2 cup for the top)
- 1 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1 tsp. chili powder
Preheat oven to 375°. In a large skillet, over medium high heat, heat the oil and add the chicken and chorizo. Crumble the chorizo and cook until chorizo is browned and the chicken has cooked all the way through. Transfer to a plate lined with paper towels to absorb the extra oil.
Rinse and dry the poblanos and cut in half, lengthwise. Remove the seeds and membrane.
In a large mixing bowl, add the meat, black beans, 1 1/2 cups of Monterey Jack cheese, and spices and mix well until fully incorporated. Lightly spray a baking dish with non-stick spray and add in the peppers. Poblanos can be a bit wonky and not necessarily flat, but once nestled into the baking dish alongside the other peppers, it works just fine. Stuff the peppers full with the mixture and bake for 25-30 minutes. Remove from the oven and sprinkle remaining cheese over the tops and return to the oven until cheese is melted.