Pueblo Poblano Chile Relleno

• 6ea Poblano chiles, roasted, peeled and seeded
• 4 cups Pinto beans, cooked and drained
• 4 cups “Peaches & Cream” corn, cut off the cob
• 4 cups Farm Fresh squash, diced
• 1 cup cotija cheese, crumbled
• 1 Tbsp. Olive oil
• Salt and pepper to taste

Equipment: 12” Saute Pan, baking sheet, spoon

1. Sauté the beans, corn, and squash with the oil in a large sauté pan.
2. Stuff the chiles with the mix
3. Place on the sheet pan and roast until they have an internal temperature of 165° F.