Easy Chiles Rellenos

Directions

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