Ingredients

The following ingredients have 4 Servings
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can black beans ((rinsed and drained))
  • 1 cup frozen corn
  • 2 ounce jar pimiento peppers ((drained))
  • 1/2 cup Queso cheese dip ((warmed))
  • 8 fresh green chili peppers (( Anaheim, New Mexico or Hatch))
  • 8 teaspoons mild salsa
  • 1/2 cup Queso cheese dip ((warmed))
  • 12 cherry tomatoes ((halved))
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup diced fresh jalapeno peppers
  • 2 tablespoons fresh cilantro leaves
  • 1/2 cup guacamole
  • 1 lime ((cut into wedges))

Instruction

  • Preheat oven to 400F.
  • Line a baking sheet with nonstick foil.
  • Saute the onion and garlic in oil until the onion softens.
  • Add the seasonings, black beans, corn and pimento peppers to the pan and cook several minutes to cook the corn.
  • Slit the tops of the peppers in an elongated diamond shape like canoes. Remove the seeds and membranes.
  • Pour the warmed cheese into the peppers, tilting them to coat all the bottoms.
  • Fill with the bean and corn filling.
  • I used some metal taco holders and foil to stabilize the peppers while baking on the sheet.
  • Spoon one teaspoon of the salsa over the filling to moisten.
  • Bake the peppers for fifteen minutes.
  • When the peppers are done roasting, spoon some of the remaining cheese dip onto the plate as a pool and place a couple of peppers on that.
  • Garnish with the remaining ingredients. I forgot to put the lime in the photo so you won't see it, but it should be part of the recipe.