• 8 Fresh Hatch Green Chile
• 1 tablespoon olive oil
• 1 pound lean ground chicken or turkey
• 1 large white onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Hatch New Mexico Green Chile Powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• ¼ teaspoon cinnamon
• 1 cup black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup salsa
• ½ cup diced Roasted Hatch green chiles
• salt and pepper, to taste
• 1 cup monterey jack, shredded
• fresh cilantro, optional

1. Preheat broiler. Place peppers on a baking sheet and broil for about 5 minutes on each side, until charred. Remove from oven and immediately place in a bowl with a a cover to steam. Let sit covered for about 15 minutes. Remove skin. Split each pepper down the center and remove seeds. Place in casserole dish you plan to use.

2. Preheat oven to 350F.

3. Heat oil in a large skillet over medium-high heat. Add chicken and onion and cook, breaking up the chicken, until it's cooked completely and the onion is translucent. Add garlic, chili powder, cumin, oregano, and cinnamon and cook until fragrant, about 30 seconds. Add black beans, corn, salsa, and green chiles; stir to combine.

4. Use a small spoon to fill each pepper with the chicken mixture. Divide the cheese evenly among the peppers.

5. Bake 15 minutes or until cheese is melted and peppers are heated through.