STUFFED POBLANO PEPPERS WITH BLACK BEANS ENJOY DAN:

STUFFED POBLANO PEPPERS WITH BLACK BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

4 large fresh poblano peppers

4 eggs

2 tablespoon almond milk

Sea salt and fresh ground black pepper to taste

1 tablespoon butter

2 tablespoons olive oil

1 (15 Oz) can black beans, rinsed and drained

1/2-cup cornmeal

1 tablespoons EACH cumin and chili powder

1 cup shredded pepper Jack cheese

GARNISH:

1/4-cup Mexican sour cream

3 Scallion, bias cut into 1/2--inch lengths

1 cup salsa Verde

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Roast the peppers over the flame of a gas burner until blackened.

2.   Remove and place in a paper bag for about 20 minutes.

3.   With a knife scrape off the blacken skin.

4.   Whisk together the eggs, milk and a pinch of salt and pepper.

5.   Heat the butter in a skillet over medium-heat and when sizzling.

6.   Add the eggs, stirring often until scrambled and cooked through.

7.   Transfer to a bowl.

8.   Heat oil in a skillet over medium-high heat and when sizzling.

9.   Add the black beans, cornmeal, cumin, chili powder and 1/2-the cheese, stir to combine.

10  Cut a Small T in the side of each pepper, using a paring knife and carefully remove the seeds with a spoon.

11  Put the cleaned chilies into a prepared baking dish.

12  Spoon the egg mixture INTO each pepper, dividing evenly and using all the mixture that will fit.

13  Sprinkle the top of each chill with the remaining cheese.

14  Bake for about 10 minutes or until the cheese is melted.

15  Serve with garnishes.

ENJOY DAN:                                                                                  HALLELUJAH!!