1 teaspoon olive oil
4 poblano or pasilla chili peppers
4 red jalapeño or serraño chili peppers
1 package (10 ounces) frozen corn kernels
1 can (15 ounces) black beans, drained
1 tablespoon coarsely chopped fresh garlic
1/2 teaspoon coarse ground pepper
1/2 teaspoon ground cumin
4 flour tortillas (7 1/2 inch diameter)
2 cups (8 ounces) shredded Wisconsin monterey jack cheese
1/2 cup (2 ounces) crumbled Wisconsin queso fresco cheese or Wisconsin farmers cheese
Tomato or fruited salsa
In a skillet, heat olive oil over high heat; add chili peppers. Cover; roast until blackened, 8 to 10 minutes. Split poblano peppers, remove seeds, leaving stems attached, Remove all chili peppers from skillet; set aside.
In same skillet, roast corn over medium high heat for 3 to 5 minutes. Stir in black beans, garlic, pepper, cumin and cilantro.
Place tortillas on a baking sheet; sprinkle each with 1/2 cup shredded cheese. Place split poblano pepper in center of each tortilla. Spoon bean mixture into peppers. Sprinkle each pepper with 2 tablespoons queso fresco or farmers.
Bake at 450° F for 5 to 7 minutes, or until tortilla edges are browned and cheese is bubbly. Spoon salsa over peppers. Garnish with roasted red jalapeño or serraño chiles and extra cilantro.