Cheesy-Stuffed Poblano Peppers

Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer

Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving

Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.

In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.

Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.