Ingredients:
3-4 large poblano peppers
3 cups shredded cheese (I used a mix of queso fresco, cheddar, and mozzarella)
Tomato Salsa Sauce
1 14.5 ounce can tomatoes (crushed or diced)
½ medium onion, diced
1 4 ounce can diced green chilies
¼ cup vegetable broth (or chicken if not making vegetarian)
2 cloves garlic, minced
Garnishes
3-4 sprigs green onions, chopped
avocado
sour cream
How to make:
Please c-lic-k the photo or the "next >" button below to see the instructions.
