Beer Bean and Cotija Stuffed Poblanos

Spicy poblano peppers packed with a tasty blend of corn, cotija cheese, black beans, and quinoa, enhanced by the richness of beer. An excellent and filling dish for a fun dinner.

Ingredients:

• 4 large poblano peppers
• 1 can 15 oz black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 cup corn kernels
• 1/2 cup diced red onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup beer your choice
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

Set oven temperature to 375F 190C

Peel the seeds and membranes from poblano peppers by cutting them in half lengthwise

Black beans, quinoa, corn, red onion, tomatoes, cilantro, cotija cheese, cheddar cheese, beer, garlic, cumin, chili powder, salt, and pepper should all be combined in a big bowl

Blend thoroughly

Gently press the filling into each poblano half after stuffing it with the bean mixture

After placing the filled poblanos on a baking sheet and brushing them with olive oil, bake them for 25 to 30 minutes, or until the peppers become soft

Optional: To brown the cheese on top, broil for a further two to three minutes

Before serving, take out of the oven and allow to cool for a few minutes

If desired, garnish with additional cilantro and cotija cheese

Enjoy and warm up!