1 can (14-1/2 ounces) chili-style chunky tomatoes, undrained
1 tablespoon Mexican (adobo) seasoning
2/3 cup shredded Mexican cheese blend or Monterey Jack cheese
Directions:
Brown ground beef.
Bring 2 quarts water to a boil in 3-quart saucepan.
Note: Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. Cut peppers in half lengthwise; remove stems and seeds. Add pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate.
Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly.
Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese.
Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
