Baked Chiles Rellenos

Chiles rellenos is a traditional Mexican dish. Typically, they are made with a roasted poblano pepper, stuffed with meat and cheese, then coated in an egg batter and fried. My version is a little bit different. Mine are made with anaheim peppers. I also skipped the meat. And I figured since we're already stuffing the thing with cheese, maybe we can skip the frying and bake it instead. This method of slow roasting makes the peppers nice and sweet.

These can be served with beans and rice for a great Meatless Monday meal. Or you can serve them as a side for chicken or fish.

Baked Chiles Rellenos
Makes: 4 servings

4 anaheim peppers
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
1/2 cup shredded pepper jack cheese

• With a small paring knife, cut the tops off of the peppers and remove the seeds.
• Mix together the three cheese.
• Stuff each pepper with 1/4 of the cheese mixture. The peppers are long and skinny so you'll probably need to stuff them a little at a time.
• Once the peppers are stuffed, place them all side by side on one large piece of aluminum foil. Fold up the foil making sure that it's tight against the tops so that the cheese doesn't come out when it melts.
• Bake at 350° F for one hour until the peppers are fork tender. Allow to cool for five minutes before serving.