Ingredients
6 large poblano peppers
1 lb ground beef or chorizo
1 small onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup cooked white rice
1 cup corn (frozen, thawed, or canned, drained)
1 (14.5 oz) can fire-roasted diced tomatoes
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 ½ cups shredded Mexican blend cheese or Monterey Jack cheese
¼ cup chopped cilantro (plus more for garnish)
Instructions
Continued on the next page
All Women Should Know These 7 Clove Tips
How Make Easy Puff Pastry Sticks with Ham and Cheese
HOW TO MAKE BEEF STEW IN A BREAD BOWL RECIPE
Exploring the Health Benefits of Frozen Lemons
How much does a warm bath use? The trick to save money
The Ultimate Guide to Effortless Scale Removal with Homemade Cleaning Products
Cancer Dies When You Eat These 8 Foods: Harnessing Nature’s Power
I’ve always thrown away the oil cap – a colleague explained to me what it was actually used for
What a killer recipe! It’s even tastier the next day, assuming you can wait!
