3 large poblano peppers, cored and sliced in half lengthwise
1 to 2 tbsps of olive oil
1 small red onion, diced
1 ear of corn kernals
1 can of pinto beans
1 tomato, chopped (optional)
1/2 cup of chopped cilantro (or to taste)
2 chipotle in adobe sauce, diced with two tbsps or adobe
3/4 cup of manchego (or other hard, salty cheese) (plus extra to sprinkle on top)
2 cups of shredded cabbage
1/2 cup mexican crema (or sour cream thinned with milk)
Serves 2 or 3 depending on how many stuffed peppers you want
Preheat oven to 350
Boil a pot of water. Parboil the peppers for about ten minutes, until flexible but not soft. Remove and place in a 9 x 9 inch pan (greased if necessary).
While parboiling, cook onions in olive oil until softish, Add the corn kernals, stir, and cook for 3 or 5 minutes. Add the pinto beans, tomato, cilantro and chipotle. Cook through. Salt here, but remember that you are adding salty cheese.
Turn off the heat and add cheese. Mix thoroughly. Spoon mixture into pepper shells. Sprinkle with remaining cheese. Bake in oven for about 25 minutes.
Dish up the stuffed peppers over the cabbage. Lime and salt to taste. Enjoy!