stuffed poblanos, millie's

How To Make stuffed poblanos, millie's

• 
  1

  Blister peppers. I used my stovetop but you can do it under the broiler or on the grill.
• 
  2

  Put in a covered bowl to sweat for a few minutes. (Makes the skin easy to come off)
• 3

  * use gloves Peel skins off by scraping with dull side of knife or just use your hands and rub/pull off.
• 
  4

  Make slit in center and clean out seeds. Set aside.
• 5

  Shred or cube cheese and set aside.
• 
  6

  Brown the ground chuck, drain and set aside.
• 
  7

  In same skillet, add the oil and sauté the onions, bell pepper and jalapeno till onions are translucent, then add the minced garlic and sauté for another 30 seconds.
• 
  8

  Return meat to skillet and add half the can of the green enchilada sauce, water, cumin, cayenne, tomato powder/paste. Add salt and pepper to taste. Reduce heat and simmer till liquid is absorbed.
• 
  9

  Spray a baking pan with non-stick spray. Pour a small amount of enchilada sauce in the bottom.
• 
  10

  Stuff peppers with meat mixture and then pour the rest of the enchilada sauce over the top. Bake on 350F for 45 minutes.
• 
  11

  Add milk and shredded/cubed cheese to saucepan and heat on med low till cheese is melted.
• 
  12

  Pour cheese sauce over peppers and serve.
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