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
Homemade Cheese in Just 10 Minutes!
How To Make Delicious Mulligan Stew
The Recipe That Saved Me 17 Years Ago: How I Overcame Liver and Colon Tumors
This Common Kitchen Spice Is Magical for Keeping Ants and Insects Out of Your Home
Grandma’s Capirotada Recipe
Crack Burgers Recipe
How to Grow the Largest Cauliflower in a Pot: A Step-by-Step Guide
Red Velvet Cheesecake Bundt Cake
Always impeccable laundry with the secret button of the washing machine: you never click on it
