Stuffed Poblano w/Chorizo and Corn Pudding

Ingredients

2                   Poblano peppers blackened, peeled, and seeded

2oz                Uncooked chorizo sausage with skins removed

1/4C              Fresh whole kernel corn. Frozen as an alternative.

1/4C              Cream style corn

1T                 Corn meal

1/2T              Flour

Pinch            Salt

1                   Large egg

1oz                Shredded Monterey Jack

Process

Brown the chorizo in a  skillet over medium high heat

Drain the fat

Stir in the whole kernel corn

Cook for 1 minute more

In a bowl mix the corn meal, flour, and salt

Stir in the cream style corn, eggs, and cheese

Fold in the chorizo mixture

Place the peppers cut side up on a foil lined baking sheet

Using a spoon, fill the peppers with the stuffing mixture

Bake 20 to 25 minutes at 350F until a toothpick comes clean

Top with sour cream and cilantro

Serve