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4 poblano peppers large roasted peeled

Monterey Jack cheese* cut into 1/4" thick slices long enough to fit inside the poblanos

2 white (Vidalia  or yellow onions diced finely

4 T. flour

4 T. butter

1 c. milk

1/4  c. heavy cream

Salt ñ pepper to taste

garlic granular or diced garlic cloves UR taste

Garnish with cilantro leaves or chives chopped fresh

Preheat oven 400° F.

Roast peppers as usual ñ peel ñ remove seeds. Can roast on grill or in oven or over a flame on a gas stove or in a broiler. 

Roast peppers- turning frequently- until skins char all over. Remove from heat - place in a tightly closed paper bag 5 minutes. Wash peppers under cold running water-plug- catch the skins so they don’t plug up the drain or disposal-skins should slip right off. Slit ñ let seeds come out ñ remove tops (reserving the tops -set aside ñ remove inside membranes of the peppers.

Fill peppers with cheese*- top with reserved tops -bake 20 minutes

Start onion cream sauce.

Using a pan –medium heat –melt about 2 T. butter.  Melt 2 tablespoons butter with  diced onions ñ sauté till tender- stir often. Turn off heat -add remainder of butter - push onions aside to make room- add  about 2 tablespoons flour –making  a roux –stir ñ cook. DO NOT BURN-add milk ñ heavy cream -increasing heat to medium- stirring constantly as sauce thickens. Season to taste with salt – black pepper-garlic granular or whole diced ñ once poblanos are finished- serve baked poblanos in a dish ñ pour  a little of this light delicious cream sauce over poblanos ñ placing more sauce on the table for those who want more sauce.

Garnish with fresh cilantro leaves or chives chopped.

Notes~ this recipe sauce is relatively light ñ baking the peppers-definitely is lighter than frying them. Makes a great side dish also.

*Cheese  I like to use 2 cheeses ñ one is pepper Jack with this dish ñ any other cheese U like or just use the one cheese.