Ingredients
2 poblano peppers6 chicken or beef tamales1 can (15 ounces) chili with beans2 cups shredded sharp cheddar cheese1 small onion, choppedChopped fresh cilantro and thinly sliced green onions
Preparation
Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Reduce oven setting to 350º.
Peel off and discard charred skin. Place peppers in a greased 11x7-in. baking dish. Remove husks from tamales. Cut tamales into quarters; place over peppers. Top with chili, cheese and chopped onion. Bake until hot and bubbly, 30-35 minutes. Serve with cilantro and green onions.
