4 poblano peppers
Asadero cheese (Monterey Jack or Mozzarella works well also)
1 small onion
1 small tomato

Cook the peppers on a hot pan until the skin is burnt all the way around them (yes, let the skin burn). Place peppers in a plastic bag and let them sweat. After they have set for a while take them out and the skin should come right off.

Cut a slit length-wise in the peppers and fill with mixture of cheese, onion and tomato. Hold the peppers together with toothpicks. After peppers have been stuffed, roll them in flour and then dip them into beaten eggs and fry on medium heat until the egg is done.

This goes great with spanish rice.

Variation: For meat filling, use 1/2 lb. ground beef and mix with the onion and tomato for stuffing.

Submitted by: Carol Kim