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
Cheesy Mashed Potato Shrimp Balls with Tomato Herb Salad
She saw the Titanic sink and the end of World War I. Now, the oldest American just turned 115
We show how to fry eggplants. They don’t absorb oil and don’t shoot
Half a cup of this in the morning.
Vegan Broccoli Pizza
The Story and Heartbreaking Conclusion of Kris Kristofferson’s Life