6 large poblano peppers

5 Tbs. olive oil

2 tsp. salt

1 large onion, chopped

6 cloves garlic, chopped

1 jalapeno, chopped

½ lb. chorizo bulk sausage

½ lb. 80/20 burger meat

1 ½ tsp. cumin

1 ½ tsp. Dish off the Block Ragin' Cajun Spice Blend

8 oz. cream cheese

1 ½ cups cheddar jack cheese

1 ½ cups cooked white rice

1, 15 oz. can chopped tomatoes

1 cup canned black beans, drained and rinsed

½ cup frozen corn, thawed

1, 4 oz. can chopped green chiles

¼ cup cilantro leaves, chopped (plus more for garnish)

6 large slices cheddar jack cheese (or 12 small)

Preheat oven to 375 degrees.  Cut the peppers in half, lengthwise, and remove seeds and membrane and discard.  Place the cut peppers on a foil-lined baking sheet and drizzle with 2 tablespoons of the olive oil and season with 1 teaspoon of the salt.  Bake for 10-12 minutes until the peppers are soft.  Set aside to cool while you prepare the filling.

Heat remaining olive oil in a large deep skillet over medium high heat.  Sauté the onions, garlic, and jalapenos until soft and fragrant, about 3 minutes.  Add the chorizo, burger, remaining salt, cumin, and Cajun seasoning to the pan and cook until the meats are cooked through, stirring constantly and breaking them with a spatula.

Add the cream cheese, cheddar jack, rice, canned tomatoes, beans, corn, chilies, and cilantro to the pan.  Cook for 2-3 minutes tossing to combine until the cheese melts.

Stuff the peppers generously with the meat mixture and top with cheese slices.  Bake for 20-25 minutes until cheese is melted and bubbly (if you refrigerate them first, bake for an additional 15-20 minutes to heat the filling through).

Serve with pico de gallo, guacamole, and sour cream on the side.  Garnish with cilantro leaves.