Saturday Night Dinner - Chiles Rellenos

Leah picked up some nice-looking poblano peppers at the grocery store recently. We charred and peeled the skin, then stuffed them with a mixture of ground pork, onions, jalapenos, black beans, and cheddar. Topped it all off with my homemade enchilada sauce (ancho, guajillo, and pasilla chiles, onions, garlic, tomato paste, chicken stock, herbs and spices) and more cheese. Baked in the oven until brown and bubbly, and topped with fresh cilantro, lime, and avocado.