I love repurposing leftovers. I’m not a fan of eating the same meal two nights in a row – but change it up and I’m a happy camper. When I made pulled pork a few weeks ago, I really had this dish in mind. That was take one, this dish was take two. With a few extra additions, it’s like a whole new meal.
This wasn’t a meal I made with the intention to blog – hence the sub-par picture. It was too good not to share. These are awesome.
Wash poblanos and place on a baking sheet. Broil, turning until blackened on all sides. Remove from the oven and let cool until they can be handled. Remove the stem, seeds and skin. and cut them lengthwise so they lay flat.
Preheat oven to 350F degrees.
In a both, mix together pulled pork, enchilada sauce, red onion, corn and 1 cup of the cheddar cheese. Divide mixture between peppers and fold the peppers around the mixture. (You can use a toothpick to keep them together – I just placed them close enough together in a baking dish to keep them from unrolling.)
Spray a baking dish with non-stick spray and place peppers inside. Top with remaining cheese. Bake for 20 minutes or until heated through.