• 4 medium Poblano peppers, roasted, peeled and deveined

Relleno Filling

• 2 Zucchini – Slice zucchini lengthwise; rotate and slice lengthwise again
• 1 medium red bell pepper
• 1 Green Onion bunch – finely chopped, green part included
• 2 medium red tomatoes – chopped
• 1 cup fresh cut corn or canned – drained
• 2 large garlic cloves – minced
• 1 cup shredded Monterrey Jack cheese

Salsa ingredients

• 2 medium tomatoes
• 1 oz dried oregano