Remove stem, seeds, and ribs, and cut poblano into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Remove Italian sausage from casing, if necessary.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add poblanos (use less if spice-averse) and sausage to hot pan. Stir occasionally until poblanos are tender and sausage reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

While poblanos and sausage cook, continue recipe.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Add corn muffin mix, a pinch of pepper, 1/2 cup water, half the sour cream (reserve remaining for garnish), white portions of green onions, and half the shredded cheese (reserve remaining for garnish) in a mixing bowl. Stir until combined and mixture reaches the consistency of pancake batter.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Drain and rinse beans in a colander/strainer.

Add beans, tomato sauce, and Creole seasoning (to taste) to hot pan with poblanos and sausage. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

While mixture cooks, continue recipe.

Place another large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Working in batches, add 1/4 cup corn cake batter to hot pan.

Cook until corn cakes are slightly browned and cooked through, 2-3 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping corn cakes with sausage and poblanos (to taste). Garnish with remaining shredded cheese, green portions of green onions, and remaining sour cream. Bon appétit!