Ingredients:
6 poblano peppers
10 ounces mexican white cheese ( or Monterrey Jack if not available)
1 lb ground beef
2 (10 ounce) cans green enchilada sauce
1 (10 ounce) cans mild Rotel Tomatoes
Directions:
Blanch Poblano Peppers for 5 minutes in boiling water.
Meanwhile, brown ground beef, drain and return to the pan.
Add tomatos and enchilada sauce to pan and bring to a boil.
Reduce heat and simmer while preparing the peppers.
Remove pepper from water and remove the tops and seeds.
Cut the pepper into four similar sized pieces.
Lay pepper slices in a greased baking dish.
Place a spoonful of sauce over each pepper, then top with a spoonful of cheese.
Bake 35 minutes at 350 degrees or until cheese is browned.
Allow remaining sauce to simmer on the stove-top and serve with completed peppers.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.