INGREDIENTS:
6 poblano peppers, whole
Colby and Monterey Jack cheese, shredded
Asiago cheese
Prepared Cin Chili
DIRECTIONS:
Preheat oven to 350˚F. Prepare the Cin Chili the day before and chill. You can also freeze prepared Cin Chili and thaw it out when you want to use it.
Cut out the side of the poblano. Clean out all the seeds inside the pepper. Stuff the poblano with Cin Chili. Do this to the rest of the poblanos. Lay the poblanos on their sides in a shallow baking dish, alternating the directions of the stems. Bake for 30 minutes. If you prefer the skins to be blackened, broil them for the last 5 minutes or until the skins are blackened.
Remove the baking dish and add the shredded Colby and Monterey Jack cheese mix so it covers the peppers. Sprinkle over the top of this cheese about ½ cup of shredded Asiago cheese. Return to the oven for 10 minutes or until the cheese is melted. Serve hot.
6 poblano peppers, whole
Colby and Monterey Jack cheese, shredded
Asiago cheese
Prepared Cin Chili
DIRECTIONS:
Preheat oven to 350˚F. Prepare the Cin Chili the day before and chill. You can also freeze prepared Cin Chili and thaw it out when you want to use it.
Cut out the side of the poblano. Clean out all the seeds inside the pepper. Stuff the poblano with Cin Chili. Do this to the rest of the poblanos. Lay the poblanos on their sides in a shallow baking dish, alternating the directions of the stems. Bake for 30 minutes. If you prefer the skins to be blackened, broil them for the last 5 minutes or until the skins are blackened.
Remove the baking dish and add the shredded Colby and Monterey Jack cheese mix so it covers the peppers. Sprinkle over the top of this cheese about ½ cup of shredded Asiago cheese. Return to the oven for 10 minutes or until the cheese is melted. Serve hot.