ROASTED POBLANOS,TOMATILLOS, AND JALAPENOS ENJOY DAN:

ROASTED POBLANO PEPPERS STUFFED WITH TOMATILLO SAUCE

                                                                                         By CHEF DAN:

5 poblano peppers, seemed, seeded and halved lengthwise

6 tomatillos, husked

2 jalapeño peppers

1 tablespoon olive oil

6 whole garlic cloves

4 ounces cream cheese, softened

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoky paprika

1 cup cilantro

1 tablespoon lime juice

1 teaspoon brown sugar

1/2-cup Panko bread crumbs

Pinch of salt

DIRECTIONS:  (PRE-HEAT OVEN TO 425 DEGREES)

1.   Spray a baking sheet with cooking spray.

2.   Place the poblano peppers halves on the baking sheet.

3.   Add salt and pepper and a little olive oil.

4.   Roast until slightly softened, about 5 minutes.

5.   Remove and set aside.

6.   On the baking sheet add tomatillos, jalapenos and garlic.

7.   Spread a little olive oil over them and a pinch of salt.

8.   Bake for 15-20 minutes or until browned and blistered.

9.   Remove from oven and when cool add to a blender and blend until smooth.

10.                 Set aside.

11.                In a bowl add cream cheese, chili powder, cumin, paprika, cilantro, lime juice, brown sugar, and Panko.

12.                Add tomatillo mixture and mix to combine.

13.                Spoon the Panko mixture onto the softened poblano halves.

14.                Place on a baking sheet and bake for 15 minutes or until bubbly and golden.

ENJOY DAN:                                    BON-APPETITE!!