Ingredients

• 8 poblanos peppers
• 5 earss corn , husks and silks removed
• 1 , 15- ounce can
• 0.25 cups fresh cilantro
• 1 tablespoon fresh oregano
• 2 cloves garlic , minced
• 1 teaspoon salt
• 1 teaspoon cumin
• 0.25 teaspoons black pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 cup pepper Jack cheese
• 1 cup pico de gallo
• cilantro leaves , optional
• chili powder , for garnish

Instructions

1. 1 Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
2. 2 Grill poblanos and corn, covered, turning occasionally, until poblanoskins and corn are charred, about 10 minutes. Keep grill lit.
3. 3 Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
4. 4 Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discardseeds and membranes.
5. 5 Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
6. 6 For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
7. 7 Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
8. 8 Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.

Nutrition per serving