Cheese-stuffed and Green Chile-smothered. Sounds like a match made in heaven — or at least in Hatch Valley.
Place your poblano peppers on baking sheet lined with aluminum foil. Broil for 5 minutes on each side or until skin is black and blistered. Remove from oven and let cool.
In a bowl, mix together tomatoes, 505SW Hatch Valley Green Chile, onions, garlic and pinch of salt and pepper. Set aside.
When cooled, peel the skin off the peppers. Cut a slit down the middle of the peppers and remove the seeds.
Fill each pepper with tomato mixture and top with shredded cheese.
