San Diego Chile Rellenos
1-2 containers of Chachies Salsa (your favorite variety)
3 oz Monterey Jack cheese, grated
3 oz Asadero, Mexican cheese or if you have no access to this use additional Jack cheese
1/3 C crumbled Mexican, Cotija cheese (this is optional)
1T minced onion
1T minced fresh cilantro
4 Poblano chiles, roasted and slit from end to end
Heat the broiler. Grease a shallow, heatproof baking dish.
In a bowl, combine the cheese, onion and cilantro. With your fingers stuff the poblanos very full, but not overstuffed. Transfer the chiles to the baking dish.
Broil the chiles for 3-5 minutes, or until bubbly. Serve immediately with Chachies salsa spooned over each chile.