5 Anaheim peppers, blackened with skin removed
1 large tomato, chopped
1 medium onion, chopped
1 cup milk (adjust as needed)
1 (8 oz.) block cheese (I use Mozzarella)
1 beef bouillon cube (Knorr)
cooking oil or non-stick cooking spray (Pam)

Toast the peppers on a dry skillet until the skin all around has blackened. Place the peppers in a Ziploc style plastic bag and seal it. Place a wet rag over the sealed bag so that the peppers may "sweat". Let it sit for 10 to 15 minutes.

Now, the pepper skins will be easy to peel off revealing a soft inside. After you have peeled the peppers cut the stem off and begin cutting the peppers long-wise. You may remove the seeds if desired. When that is done begin cutting the tomato and the onion.

In a medium heat pan either add a little bit of non-stick cooking spray or about a tablespoon of oil and mix in the peppers, tomato, and onion. Add the milk gradually to determine whether you need more or less of it, depending on how saucy you want the dish to be. After the milk has been added, add the cheese in large cubes as desired, then crumble the beef bouillon cube and stir. Let it cook for about 7 to 10 minutes... and enjoy!

Submitted by: Susie C.