6 poblano peppers, whole
Colby and Monterey Jack cheese, shredded
Prepared Cin Chili
Preheat oven to 350˚F. Prepare the Cin Chili the day before and chill. You can also use Ready-To-Serve Hearty Beef Cin Chili.
Carefully cut out the top of the poblano, like you would a pumpkin, and save. Clean out all the seeds inside the pepper and also off the top that you’re saving. Stuff the poblano with Cin Chili until just below the top. Place the top of the poblano (with the stem still attached) back onto the pepper so the pepper looks whole again. 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 on both sides for the last 5 minutes.
Remove the baking dish and add the shredded Colby and Monterey Jack cheese mix so it covers the peppers. It is OK if the cheese falls off the sides and into the baking dish. 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. Slice down the middle of the poblano and let the Cin Chili run over the cheese.