Stuffed Chiles
 
4 large poblano chiles, rinsed and dried
1 large can refried beans
1 small can kernel corn
1 small jar salsa
4 ounces cheese shredded
cooked white rice, optional
cilantro chopped, optional
onion chopped, optional
olives slices, optional
 
Roast and peel peppers.  Remove seeds and clean well, making one
slit in the pepper from stem to end and place peppers in foil to
be folded individually.  Mix ingredients together in a bowl and
stuff peppers.  Fold foil so ingredients can't escape.  Grill about
20 minutes on low heat.  You can add sour cream to top it if you
like.