Easy Chiles Rellenos

• 6 poblano peppers
• 10 ounces mexican white cheese (or Monterrey Jack if not available)
• 1 lb ground beef
• 2 (10 ounce) cans green enchilada sauce
• 1 (10 ounce) canmild Rotel Tomatoes

1. Blanch Poblano Peppers for 5 minutes in boiling water.
2. Meanwhile, brown ground beef, drain and return to the pan.
3. Add tomatos and enchilada sauce to pan and bring to a boil.
4. Reduce heat and simmer while preparing the peppers.
5. Remove pepper from water and remove the tops and seeds.
6. Cut the pepper into four similar sized pieces.
7. Lay pepper slices in a greased baking dish.
8. Place a spoonful of sauce over each pepper, then top with a spoonful of cheese.
9. Bake 35 minutes at 350 degrees or until cheese is browned.
10. Allow remaining sauce to simmer on the stove-top and serve with completed peppers.

peppers, white cheese, ground beef, green enchilada sauce, tomatoes

Taken from www.food.com/recipe/easy-chiles-rellenos-163974 (may not work)