4 medium poblano peppers
8 ounces Ghost Pepper Jack cheese, shredded (2 cups)
1/2 cup canned black beans, rinsed and drained
1/2 cup fresh or frozen corn, thawed
4 large kale leaves (rib and stems removed), chopped
Salt and pepper to taste
8 corn tortillas (6 inches)
1 cup pico de gallo
1 Heat grill to medium-high. Cut a lengthwise slit down each poblano pepper, leaving the stem intact. (Take care when cutting; avoid slicing peppers through to the opposite side.) Remove and discard seeds.
2 Place 1 pepper onto four greased pieces of double thickness aluminum foil, each about 16 x 12-inches. Combine the pepper jack, black beans, corn and kale in a large bowl. Season with salt and pepper to taste. Stuff a fourth of the pepper jack mixture into each pepper.
3 Fold foil into packets and seal tightly. Grill, covered, over medium-high heat for 18-22 minutes or until peppers are tender. Meanwhile, wrap tortillas in a foil packet and seal tightly; grill for 5 minutes.
4 Remove foil packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape.
5 Serve stuffed peppers with tortillas and pico de gallo.