Ingredients
- 6- 10 Poblano Peppers
- 16 oz Gordos Cheese
- 1 lb Ground Pork or Sausage
- 2 tbs flour
- Chili Powder, Garlic Powder, Cumin etc.
- Cheddar Cheese
- Enchilada Sauce (see recipe)
Directions
- Brown sausage in a pan.
- Melt cheese on low in a sauce pan.
- Add sausage, spices and flour (to thicken) and stir.
- When thoroughly melted take off heat.
- Broil peppers on a baking sheet on low for 5 minutes per side until skins are charred.
- Take out of oven and place in a bag for 10 minutes to steam the skins so they are loose.
- Remove skins, cut a T-slit in the peppers and remove the seeds and pith.
- Spoon in an ample portion of the cheese/sausage mixture.
- Place in pyrex baking dish and cover with cheddar cheese.
- Bake at 350 for 20 – 30 minutes.
- Serve with a few spoonfuls of enchilada sauce.