Stuffed Poblano Peppers

• 8 large poblano chile peppers
• 2 tablespoons Land O Lakes Butter
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1/8 teaspoon salt
• 1 pound lean ground beef
• 2 cups chopped tomatillos
• 2 cups shredded Monterey Jack cheese
• 1/2 cup crushed corn chips

1. Heat broiler.
2. Cover broiler pan with aluminum foil.
3. Place peppers onto broiler pan.
4. Broil 4 to 6 inches from heat, turning occasionally, 8-12 minutes or until skins blacken.
5. Place into plastic food bag or into bowl covered with plastic food wrap.
6. Let stand 15 minutes; gently peel skins from peppers.
7. Remove stem and seeds; cut peppers in half lengthwise.
8. Set aside.
9. Heat oven to 350F.
10. Coat 13x9-inch baking pan with no-stick cooking spray.
11. Set aside.
12. Melt butter in 12-inch nonstick skillet until sizzling.
13. Add onions, chili powder, cumin, garlic salt, ground red pepper and salt; cook over medium heat 2-4 minutes or until onions are softened.
14. Add ground beef and tomatillos; continue cooking, stirring constantly, 10-12 minutes or until extra liquid has cooked off and beef is no longer pink.
15. Stir in 1 cup cheese.
16. Remove from heat.
17. Divide beef mixture evenly among peppers.
18. Place stuffed peppers, cut-side-up, into prepared pan.
19. Sprinkle peppers with remaining cheese and crushed corn chips.
20. Bake 15-20 minutes or until heated through.

peppers, butter, onion, chili powder, ground cumin, garlic salt, ground red pepper, salt, ground beef, tomatillos, shredded monterey, corn chips

Taken from www.landolakes.com/recipe/4272/stuffed-poblano-peppers (may not work)