Southwest Pepper Jack-Stuffed Poblano Packets

Instructions

1. Heat grill to medium-high.
2. 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. 
3. Place 1 pepper onto four greased double-thickness pieces of 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. Fold foil into packets and seal tightly. 
4. Grill packets, 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. 
5. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. Serve stuffed peppers with tortillas and pico de gallo.