3 Poblano peppers, the flatter the better
1 Teaspoon salt
1 1/2 Tablespoon vegetable oil
1 Cup shredded fiesta blend cheese (Italian blends taste great, too)
Rinse off the poblano peppers and pat them dry to remove excess water. This will reduce the amount of spattering. Coat the poblanos with vegetable oil. Poke each poblano with a fork to allow the steam to escape as it roasts.
Preheat skillet over medium heat. Place the poblanos in the skillet, lightly salt them and put the cover on the pan. Allow them to roast for five minutes then turn them over. Cover pan again. Roast for five minutes then turn them over. Cover pan. Allow to roast for five more minutes.
Remove cover. When the poblanos appear roasted with mostly blackened skin and the flesh is cooked through, sprinkle cheese on them and put the cover back on the pan. The cheese should melt in a minute or so.
Remove from pan and serve. They’re best eaten from the pointy end toward the stem. Up toward the stem, the pepper will got hotter and you will have to eat around the seeds and core.
NOTES: The poblanos will smoke as they roast, so make sure to you your vent fan. If the smoking gets to be too much, lower the temperature.
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