Stuffed Mexican Chilis

Spicy (if you want) ketofabulous and L&G. This is a GREAT alternative to enchiladas and a whole lot easier than chili rellenos (if they are done right) . The trick is use FRESH herbs and my Ranchero sauce. Don't use the canned stuff if you can help it.

Servings 4-6 Steps 5

ingredients

6 large fresh poblano chilis

1 bunch fresh cilantro

2 serrano chilis chopped fine (seeds removed)

1 bunch fresh Marjoram (or oregano)

10 oz ranchero cheese crumbled

4 oz shredded Mexican cheese

1.5 cups Ranchero Sauce

(1/2 pound ground meat or turkey seasoned with chili, garlic powder and cumin)

directions

1. Bake the chilis whole at 300 for about 15 minutes until they are soft and wrinkly. When they are done take them out of the oven and put them into a brown paper bag and seal it for 15 minutes

2. In a bowl, combine the cilantro, serrano chilis, marjoram, ranchero cheese (add seasoned ground meat or turkey if you want)

3. Using a sharp knife make a long slit in the pepper lengthwise and gently stuff each pepper with the filling

4. Using a baking dish put some of the sauce on the bottom to keep it from sticking, put the chilis in the dish, cover with the sauce and put cheese on the top

5. Bake for 20 minutes at 350F