INGREDIENTS
4 medium poblano peppers
8 ounces Pine River Pepper Jack Cheese Spread
1/2 cup canned black beans, rinsed and drained
1/2 cup fresh or frozen corn, thawed
4 large kale leaves (rib and stems removed), chopped
Salt and pepper to taste
8 corn tortillas (6 inches)
1 cup pico de gallo
DIRECTIONS
Heat grill to medium-high.
Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care when cutting; avoid slicing peppers through to the opposite side.) Remove and discard seeds.
Place 1 pepper onto four greased double-thickness pieces of aluminum foil, each about 16 x 12 inches.
Warm Pepper Jack Cheese Spread in microwave until melted (about 50 seconds).
Combine the pepper jack spread, black beans, corn, and kale in a large bowl. Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each pepper. Fold foil into packets and seal tightly.
Grill packets, covered, over medium-high heat for 18-22 minutes or until peppers are tender. Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes.
Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve stuffed peppers with tortillas and pico de gallo.
Recipe adapted from and photo courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com.