Chille Relleno by Dianna and 3 Fat Chicks

2 poblano peppers, washed, cut in half lengthwise and seeded~
4 Tbsp refried beans-I used canned~
1/4 cup finely shredded cheese-I used a mix of cheddar & monterey Jack

Heat oven to 350 F.
Heat a skillet on med-high heat (best to use a non-stick). Place peppers in skillet and char/blister them on each side. No oils are needed. Don't cook too long, you want the peppers to still have some firmness, they will cook more in the oven.Spread each pepper half with about a Tablespoon of beans.Sprinkle the peppers with grated cheese.Place in an oven safe dish and bake about 20 minutes.This served 2, but was served as a sidedish. As a meal to still serve 2, double the recipe and add some crumbled seasoned ground beef or shredded seasoned chicken breast already cooked over the beans, under the cheese. Serve with lettuce, tomato, onion, cheese, sour cream, salsa and avacado.