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Chile Rellenos

1 c Whole kernel corn
1 c Monterey jack cheese
1 oz Tequila
4 md Poblano peppers

In a skillet roast peppers until soft. Let cool. Peel skin and de-seed. Stuff pepper with corn. Place in a baking dish. Top peppers with cheese and pour tequila on top of cheese. Place under broiler and cook until cheese melts and remove.

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