Ingredients:

  • 6 large poblano peppers
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp tomato paste
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 1/2 cup Cotija cheese, crumbled
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the oven broiler on high. Brush the poblano peppers with olive oil and place them on a baking sheet. Roast for 3–5 minutes per side until the skins are blistered and mahogany-colored.
  2. Remove peppers from the oven and place them in a covered bowl to steam for 5 minutes. Carefully slit the side of each pepper and remove the seeds.
  3. In a large skillet over medium-high heat, brown the ground beef until no longer pink and it reaches an internal temperature of 160°F (71°C). Drain any excess grease.
  4. Add the diced onion and minced garlic to the skillet and sauté until translucent.
  5. Stir in the ground cumin, smoked paprika, salt, black pepper, and tomato paste.
  6. Fold in the thawed corn and cook for another 2 minutes until the mixture is fragrant and the moisture has reduced.
  7. Preheat the oven to 400°F (200°C).
  8. In a mixing bowl, combine the shredded Monterey Jack cheese, crumbled Cotija cheese, and fresh lime juice.
  9. Generously stuff each charred poblano pepper with the beef mixture, then top each with a heavy layer of the cheese blend.
  10. Place the stuffed peppers in a baking dish and bake for 12–15 minutes, or until the cheese is bubbling and golden brown.