6 stuffed poblano peppers queso fresco Recipes

olive oil, divided, onion, diced, barley , soaked overnight and drained, kale, thick stems removed, leaves chopped, chili powder, divided, garlic cloves, minced, whole canned tomatoes, crushed, kosher salt, poblano peppers, low-fat white cheddar cheese, grated (1/2 cup), reduced-fat monterey jack cheese, halved, crumbled queso fresco

olive oil, divided, onion, diced, barley , soaked overnight and drained, kale, thick stems removed, leaves chopped, chili powder, divided, garlic cloves, minced, whole peeled tomatoes, crushed, kosher salt, poblano peppers, reduced-fat white cheddar, grated (1/2 cup), reduced-fat monterey jack cheese, halved, crumbled pasteurized queso fresco

ears of corn, shucked (or 3 medium), salt , to taste, black pepper , to taste, whole fresh poblano chiles, queso fresco or 4 oz sharp white cheddar cheese, grated, scallions, minced, garlic clove, minced, fresh cilantro, finely chopped, currants (optional) or 3 tbsp raisins (optional), nonstick cooking spray, as needed, all-purpose flour, liquid egg substitute or 3 egg whites, lightly beaten, unseasoned breadcrumbs, stoneground yellow cornmeal or 1/4 cup blue cornmeal

poblano chile peppers, extra-lean ground beef, chopped onion, garlic cloves, minced, black beans, rinsed and drained, picante sauce, salt, ground cumin, chopped fresh cilantro, crumbled queso fresco or monterey jack cheese