Charred Chili Relleno

		Sat Sat	Fat	Chol	Carb	Calories
4	Poblano Peppers	0	0.4	0		42
1 lb	Hamburger	6	16	260		520
2 cups	Corn	0	4	0		300
2 tbsp	Canola Oil	2	28	0		240
1/2	Red Onion (diced)	0	0	0		22
1	Serrano Pepper (seeded, chopped)	0	0	0		2
4 cloves	Garlic (chopped)	0	0	0		16
15 oz	Fire Roasted Diced Tomatoes	0	0	0		105
1 ½ tsp	Cumin	0	0	0		0
1/2 tsp	Oregano	0	0	0		0
	Salt to taste	0	0	0		0
	Pepper to taste	0	0	0		0
1	Lime or lime juice to taste	0	0	0		0
1/2 cup	Fat Free Cheddar	0	0	17		157

	Total (g):	8	48.4	277	0	1404
	Servings:	4
	Per Serving (g):	2.0	12.1	69.3	0.0	351.0

Directions

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
Brown the hamburger and set aside.
Scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. If you BBQ the poblano peppers to char them, BBQ the corn with them (either in the cob or kernel corn can be put in an aluminum foil pouch with slits cut in it).
Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, serrano and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes (shorter if the corn has already been roasted on the BBQ).
Reduce heat to medium-high and add in garlic, cook long enough to smell the garlic, about 30 seconds.
Add in the fire roasted tomatoes and hamburger and season with cumin, oregano, salt and pepper. Cook another minute or two until it's hot then turn pan off.
Sprinkle the lime juice over the corn mixture.
Split the charred peppers open but not in half with small sharp knife or shears then scoop out the seeds with a small spoon.
Place peppers in a shallow, lightly greased or sprayed, baking dish and stuff each split pepper with lots of the corn mix, top each pepper with cheese and place back under broiler to melt and char the cheese.

The original recipe was without the hamburger, but it's really good with the hamburger