- 2 poblano peppers, roasted
- 1 (8 oz.) block Monterey Jack cheese, coarsely shredded, divided
- 1 (14.5 oz.) can Mexican style diced tomatoes
While the peppers are steaming, shred the cheese and open the can of diced tomatoes. Pull out an 8-inch round casserole dish from your cabinet and set it on the counter top.
Preheat the oven to 350 degrees. I used my toaster oven because it was just too hot (95 degrees) the other day to turn the oven on.
Gently, with your fingers, peel the blackened parts off the peppers. With a sharp knife, cut a slit from top to bottom, being careful not to cut all the way through. Remove the seeds.
Gently mold some of the shredded cheese into logs and place inside the peppers. Overlap the cut edges of the peppers to enclose the cheese filling.
Put a couple spoonfuls of the diced tomatoes in the bottom of the casserole dish. Place the stuffed peppers on top of the sauce, then pour the remaining diced tomatoes over. Scatter the remaining cheese over the top, place in the oven, and bake for 30 minutes.
How's that for quick and easy? Only three ingredients... a quick easy meal on a busy weeknight. I served mine with brown rice and pinto beans.
I'm sending this recipe over to Heather at GirliChef for her Chiles in May Giveaway contest. What's she giving away? A copy of my new cookbook, Foods and Flavors of San Antonio, dried chiles, and chile pepper refrigerator magnets. There's still time to enter through the end of this month, so head on over to her blog and check out the contest.
Update on the Return of the Chili Queens Festival: Just got some good news. The CASI chili cook-off part of the festival is still on for the 24th, but haven't heard yet on the other activities.