Pablano Rellenos

Ingredients:

6 Poblanos peppers

1 8oz block of 2% cheese (use your favorite, sharp Cheddar for me)

1 c Enchilada Sauce (make your own or buy for a $1)

Directions:

1. Cut off top of pepper.
   
2. Cut Cheese in big pieces and stuff in pepper.
   
3. Bake for 45 min - 1 hr @350 Degrees F.
   
4. Heat up sauce & pour over cooked pepper. Enjoy.
   

Poblano Rellenos is a stuffed mild chile pepper. Traditionally deep fried, but because we are trying to live a healthier lifestyle we are going to roast them instead. Roasting will lock in the beautiful flavor of the plabano pepper and keep all the nutrients that they hold.

I do not mind if the skins. If you do not like the skins when done roasting peel off. Another alternative for those of you who love meat, Stuff pepper with ground beef.

Ripe poblanos are sweeter than green and turn a reddish-brown color. The best time of the year to find poblanos are summer and early fall. Dried, poblanos are ancho chilies.

Poblano Nutrition: 1 poblano has about 48 calories & 133mg Potassium. Poblanos are rich in Vitamin C and Fiber. They also contain the vitamins A, B1,B2, B3, B6, E, Calcium, Manganese, Magnesium, Phosphorous, Copper, and Iron.

Healing Properties of chili peppers:

1. Anti-inflammatory.
2. Reduces the effects of asthma.
3. Helps Type 1 Diabetics produce insulin.
4. Stimulate gastric secretions and peristaltic activity thought to be soothing to the mucosal linings.
5. Used herbally for ulcers. Peppers don't cause ulcers, they can help prevent and heal them!
6. Anti-Clotting used as a blood thinner.
7. Relief from rhinitis - sinus problems.
8. Treatment for alleviating chronic pain.

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Enchilada Sauce Recipe:

1 Tbs olive oil
2 cloves garlic, minced
1/2 c. onions
2 1/2 t chili powder or 1 sm chili pepper
3 basil leaves chopped
1/8 t black pepper
1/8 t salt
1/4 t cumin
1/2 c tomato paste
1 1/2 c water or broth

DIRECTIONS:
Heat oil. add onions saute for 3 min. add garlic, saute for 3 more min. Add rest of ingredients and cook on med-low heat for 10 min. Puree. Enjoy.