Chiles Poblanos!

Chiles Poblanos

• Chiles Poblanos (poblano chile peppers...however many you would like)
• Good melting cheese (I can't remember the name of the cheese we used, but you could easily find a good melting Mexican cheese in walmart...probably like "Cacique" brand, shred enough to stuff your peppers)
• Olive Oil or Vegetable Oil
• Sour Cream

Directions:

1. Rub a tiny bit oil on the outside of your peppers and roast in the oven on 350 degrees until the skin is very wilty and tender.  You will probably need to turn your peppers every now and then to keep them from burning.  Total cooking time probably around 30 minutes.
2. Remove from oven and place chiles in a plastic bag or ziplock bag and let sit and sweat for 20 minutes.  You will notice that after this time the outer layer of skin on the chiles will begin to separate kind of like when you get a really bad sun burn (I know I probably shouldn't compare sun burns the food I'm writing about but I couldn't think of a better way to explain it.)
3. After letting the chiles sweat, remove the outer layer of skin that has separated itself.
4. Cut the chile open lengthwise and remove both the stem and the insides and seeds (the seeds are usually very hot and crunchy, so you will definitely want to remove them)
5. Stuff your chile with as much shredded cheese as possible and close them back up. 
6. Put chiles back in the oven for only long enough to melt the cheese inside.
7. Remove from oven and serve with a thin layer of sour cream on top.  ENJOY!!

*Chiles Poblanos are usually not very spicy peppers compared to other peppers...at least in my opinion.