Cheese Stuffed Chilis

19 Oct

I think my favorite food of all time is mexican.  There’s nothing better than eating it straight from the source.  I came up with this dish on our prior trip to Mexico.  It was so yummy that I made it again on this trip.  This time however I tried roasting the peppers 1st and the results are better.  I enjoy this served with tortilla chips and of course a glass of sangria.  Sitting out on the patio overlooking the gardens and hammocks, there is nothing better!

Cheese Stuffed Chilis

  • 6 poblano chili peppers
  • enough cheese to stuff peppers
  • 1 jar Hunts 4 cheese spaghetti sauce
  • tortilla chips

In a 350F oven roast the peppers for 15 minutes turning peppers as needed.

Cut the tops off and remove the seeds.  Save the tops but cut away the seed pod from the top.

Fill pepper with cheese to about 1/2″ from the top.

Place in pan and cover generously with the spaghetti sauce.  Cook for about 15 minutes.

Serve with tortilla chips.

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