Ingredients:

7 fresh pasilla or poblano chiles

3/4 lb. ground pork

1 Tbs. taco seasoning

3/4 cup canned black beans, drained

3 oz. cream cheese

1 cup shredded mexican blend cheese plus more for topping

1 can diced green chiles

1/4 cup cream (optional)

black pepper

oil

Directions:

Grill the chiles over high heat till blackened on all sides. Place in a paper bag and let steam for 10 minutes. Gingerly remove the skins and slice open on one side. Let cool completely and carefully remove the pith and seeds. Set peppers aside. Meanwhile, brown the pork in a lightly oiled pan over medium high heat. Add the taco seasoning and break up the meat. Remove from heat and let cool.

Preheat the oven to 375 degrees. Mix together the beans, pork, cream cheese, Mexican cheese and diced green chiles and season with pepper to taste. Stuff each chile and secure with a toothpick. Place stuffed peppers in a greased casserole dish and sprinkle liberally with more shredded cheese. Pour cream over the chiles and bake, uncovered, for 30 minutes till cheese is bubbling. Serve with brown rice and southwestern roasted butternut squash. Drizzle with smoky cream sauce — recipe below.

Smoky Cream Sauce

Ingredients;

1 Tbs. butter

1 Tbs. flour

2 Tbs. cream

1/2 cup milk

2 Tbs. cream cheese

1/2 cup Mexican shredded cheese

1/2 tsp. smoked paprika

1/4 tsp. garlic salt

1/4 tsp. cumin

salt and pepper to taste

Directions:

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for one minute, stirring frequently. Add the cream and milk and whisk till thickened, about two minutes. Turn down heat till just bubbling and add the cheese and spices. Serve immediately. If it’s too thick, add more milk.