Stuffed And Baked Poblano Chiles - cooking recipe

Ingredients

8 large poblano chiles, roasted and peeled
1 (16 ounce) bag frozen seasoned corn and black beans, thawed
6 ounces monterey jack cheese, shredded
1/3 cup salsa, of your choice
Topping
1 cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
1/4 cup cornmeal
1/2 teaspoon garlic salt
2 tablespoons butter, melted

Preparation

Preheat oven to 450 degrees.
Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
Bake for 20-25 minutes or until crumb topping is golden brown.