4 Chorizo Sausage
5 Poblano Peppers
1 small onion, chopped
5 cloves garlic, chopped
1 cup corn (fresh, frozen, or canned/drained)
2 T cilantro
1/2 T oregano
1/2 t cumin
8 oz container of salsa
1 package farmer's or goat cheese
1 ball mozzarella, grated

Preheat oven to 425. Remove casings from sausage. Cook sausage over low heat, breaking it up into small pieces as it cooks. Add the chopped onion, garlic and corn. Cook for another few minutes until onion is soft and translucent. Add the cilantro, oregano, cumin, and 2 T of salsa (can use tomato paste instead).

Remove from heat and stir in the farmer or goat cheese until melted and fully incorporated. Set aside.

Slide the peppers lengthwise, core and seed. Pour the remainder of the salsa (or use water) to cover the bottom of a large baking dish. Place the peppers in the baking dish (open side up) and fill with the sausage mixture. Cover tightly with aluminum foil. Bake for 20 minutes. Remove the foil, top with the mozzarella cheese and bake for an additional 20 minutes. (Cheese should be golden brown).

Serve and enjoy.

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