Corn and Barley Chile Rellenos- 4 points

1- Cook barley, drain, rinse under cold running water, drain again. Transfer to a large bowl. 2- Preheat boiler. Line baking sheet with foil; place peppers on foil. Broil 5 inches from heat, turning frequently with tongs, until skins blister, about 10 minutes. Transfer peppers (still on foil) to work surface and wrap in the foil. Let steam for about 15 minutes. When cooled, peel blackened skin off peppers. Using sharp knife to make a long slit in one side of each pepper, remove seeds and membranes, don't tear peppers. 3- Preheat oven to 375 degrees, spray 7x11 baking dish with nonstick spray. 4- Heat oil in small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add onion mixture, corn, cilantro, jalapeno, cumin, salt, and lime zest to barley; stir to combine. 5- Spoon about 3/4 cup of filling into each poblano pepper, mounding filling and taking care not to tear pepper. Arrange peppers in preparing baking dish. Sprinkle evenly with Cheddar. Cover and bake until heated through, 20-25 minutes.