2 poblano peppers
1 pouch Fishpeople Seafood Chili Blanco
½ cup grated pepper jack cheese (about 2 ounces)
2 tablespoons salsa
1 tablespoon fresh chopped cilantro or green onion
- Place poblanos in a microwave-safe dish. Cover dish with plastic wrap, poke several steam holes, and microwave on high until tender, about 6-8 minutes.
- Cut a slit lengthwise in each pepper and let cool briefly. Use a spoon to remove seeds, and fill with chili. Top with cheese and microwave until warm and cheese is melted, about 3-4 minutes. Top with salsa and cilantro.