Roasted Cheese Stuffed Chiles
|Anaheim pepper/Poblano / large mild chili||4 (Fresh Ones)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs), shredded|
|Grated mozzarella||1⁄2 Cup (8 tbs)|
Leaving stems on, slit chiles lengthwise and discard seeds and ribs.
Mix Cheddar and mozzarella and fill chiles equally.
Place chiles, slit sides up, in a 9-inch square baking pan.
Bake, uncovered, in a 400° oven until chiles are soft and lightly tinged with brown (about 25 minutes).