Ingredients

• 4 poblano peppers, whole
• 1.5 cup black beans, drained and rinsed
• 1 cup corn, thawed
• 2 cup Oaxaca cheese, shredded
• 1 white onion, diced
• 3 garlic, minced
• 2 diced tomatoes with green chiles
• 1 cup vegetable broth
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup Mexican crema
• 0.25 cup fresh cilantro, chopped
• 0.25 cup queso fresco, crumbled

Steps

1. Preheat oven to 450°F (232°C).
2. Place poblano peppers directly on a gas burner or under a broiler on a baking sheet. Char them for 3-4 minutes per side until the skin is blackened and blistered, turning occasionally with tongs.
3. Transfer charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 5 minutes to soften the skin.
4. Once cooled enough to handle, gently rub off the blackened skin under cold running water. Make a slit along the side of each pepper and carefully remove the seeds and stem, keeping the pepper intact.
5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced white onion and sauté for 3 minutes until softened.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in the drained black beans, thawed corn, ground cumin, dried oregano, salt, and black pepper. Mix well and cook for 2 minutes to combine flavors.
8. Remove from heat and stir in 1 cup of the shredded Oaxaca cheese until melted. Set the filling aside to cool slightly.
9. In the same skillet (no need to clean), heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the 2 cans of diced tomatoes with green chiles and the vegetable broth. Simmer for 5 minutes, stirring occasionally, to blend the flavors.
10. Spread a thin layer of the ranchero sauce on the bottom of a 9x13 baking pan.
11. Carefully stuff each poblano pepper with the cooled black bean and corn filling, dividing it evenly among the four peppers. Do not overstuff.
12. Arrange the stuffed peppers seam-side up in the prepared baking pan. Pour the remaining ranchero sauce around and over the peppers.
13. Sprinkle the remaining 1 cup of shredded Oaxaca cheese evenly over the top of each pepper.
14. Cover the baking pan tightly with foil and bake at 375°F (190°C) for 25 minutes.
15. Remove the foil and bake for an additional 10 minutes until the cheese is fully melted and lightly golden.
16. Remove from the oven and let rest for 2 minutes before serving.
17. Plate each stuffed pepper with sauce on a warm plate. Drizzle generously with Mexican crema, sprinkle with fresh chopped cilantro and crumbled queso fresco, and serve immediately.