4 poblano peppers suitable for stuffing (or as many as you want to create)
1 lb your choice of cheese, monterey jack, queso fresca, cream cheese or some combination
The Sauce
1/2 onion, thinly sliced
1 TBS butter
1 16 oz can tomato sauce
1 cup heavy cream
- Saute the onions in butter on low heat until they are soft and cooked through, but not browned.
- Add a can of tomato sauce and simmer while the peppers cook.
- Put the peppers on the grill and roast until charred and soft, then stick in a plastic bag for 10 min or so to steam so you can rub the charred skin off easily.
- Cut a slit in the side of the peppers so you can remove the seeds and stick in the quesos
- Place stuffed peppers in a greased baking pan, cover with foil, and bake at 400° for 30 minutes or more, until the cheese is melted.
- To the simmering sauce, add the cream and heat for just a few minutes.
- Serve peppers topped with the sauce and enjoy!
