6-7 Large Green Poblano Peppers (technically you only need one per person, but this makes a lot of stuffing. They keep well)
1 Can Sweet Corn
1 Can Black Beans
1 Can Seasoned Tomatoes and Green Chiles
1 Can Salsa Verde
1 Large Onion
1/2 Sweet Potato
1 lb Taco Steak
Meat Seasonings (I recommend Penzey's Arizona Dream)
First, fine chop the onion and sweet potato and begin frying in a large (largest you have) pan. Once the onion is starting to carmelize, and the potato is starting to soften, add in the tomato, drained and rinsed black beans, and drained corn. turn to low heat and allow to simmer, stirring occasionally. In a separate pan, cook the taco meat with seasoning to taste. Add to pan with rest of stuffing, and stir together. Keep on heat until most tomato juice has been absorbed or evaporated.
This sounds more complicated than it is. The peppers must be roasted and peeled. Turn your oven broiler on, and place peppers on a cooking sheet as high as it will go in the oven. Keep turning the peppers. After a short time, the skins will start bubbling and cracking, separating from the flesh of the pepper. Turn them such that the skin is fairly uniformly removed. Remove from sheet and place in a paper bag to cool.
When cool, peel skins off (they will shred easily. it is not necessary to remove it all) and cut a slit into each pepper. Remove the ribs and seeds, and as much of the interior of the stem as possible. Rinse under cool water to remove lingering seeds. Place the peppers alternating directions in a glass baking pan. You will have extra stuffing, which makes a tasty side
Bring it all together:
First lay out a generous layer of your quesadilla cheese in the bottom of each pepper. Then spoon stuffing in, making sure to reach into the corners around the stem. When full, you should be able to close the slit to about 1-2" wide. Coat the entire pan in a thick layer of quesadilla cheese and place in the oven at 325 for about 15 minutes, just to warm the peppers and melt the cheese. Remove pan from oven, drizzle salsa verde over the whole ensemble, and sprinkle with cotija cheese. Serve and enjoy. Pairs well with fruit salads, guacamole and chips, horchata, prickly pear margaritas, and cornbread.