To Roast Chilis: Place fresh Poblano or Anaheim chilis directly on gas burner flame, turned to hi. Outer layer of skin will begin to burn. Turn until all sides are black. Quickly place burned peppers in a Ziploc to steam, this will make them easy to peel. Peel by running under cold water. Dry, incise lengthwise, and clear remaining seeds. (Seeds contribute to heat.) Stuff the peppers with cheese mixture and prepare “franchese”- dredge first in seasoned flour, then in beaten egg. Saute in a shallow pan with enough oil to cover the bottom. Top with your favorite sauce or salsa.

These can be prepared ahead, both to allow flavor to develop and to really impress your guests. Enjoy!