Stuffed Poblanos

Stuffed Peppers
5 hot italian sausage, casing removed
1/4 cup red salsa
2 TBSP Trader Joes green dragon sauce
1/2 pint cherry tomatoes, chopped
1 onion
1 1/2 cups corn
5 cloves garlic
Paprika
Salt
Pepper
3 oz cream cheese
1 cup monterray jack cheese
7 poblano peppers
1 TBSP cilantro, chopped

Topping: additional cup of Monterrey jack or nacho cheese

Make sure to buy poblanos that lay down nicely and don't roll.  Make an opening in the side of the poblano as it layes down, just big enough to reach in and grab the seed pod. Try to keep the stem in tact for visual appeal.  The opening is no bigger than your two pinky fingers.

Cook your sausage, breaking it up and browning it.  Add in all other ingredients to the pan except the cheese.  Stir and cook for about 5 minutes.  Now add the cream cheese and 1 cup of Monterrey jack.

Let mixture cool a bit so that you can handle it and stuff the pepper. Carefully stuff each pepper, pushing it all the way in the pepper with a spoon or fingers.  Lay each pepper down so that the filling doesn't spill over.   Top with additional cheese.

Bake in a 350 degree oven for about 20 minutes or until pepper is tender and cheese is bubbly and golden.  Serve with corn chips for scooping up the good stuff.