1 TBSP olive oil (available at the FRFM from Texas Olive Ranch)
1 small onion (available at the FRFM at all of our produce booths)
2 cloves garlic minced
1 lb. ground chorizo (available at the FRFM from K Bar K Meats)
1 cup cooked black beans
1 cup corn (canned right now but soon available at the FRFM!)
1/2 cup fresh cilantro, chopped
1 cup shredded mexican cheese mix (divided)
1/2 cup cotija cheese
6 poblano peppers (available from FRFM produce booths)
Preheat oven to 400 degrees F.
In a skillet over medium heat, heat the olive oil and saute the onions until they start to turn translucent, about 5 minutes. Add the garlic and chorizo and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat as it cooks.
Remove the pan from the heat and add the beans, corn and cilantro. Stir to combine then mix in 1/2 cup of shredded Mexican cheese.
Cut the poblanos in half lengthwise and remove the seeds and veins. Stuff each half with the chorizo mixture, packing it in as tightly as you can. Place the peppers in baking dish.
Sprinkle remaining Mexican cheese evenly over the top of the peppers. Sprinkle 1/2 cup cotija cheese on top. Bake for 20-25 minutes or until the peppers are soft and the cheese is bubbly ad browned.
Remove from oven and serve with additional crumbled queso fresco, lime juice and crema.