Chicken Cheese Stuffed Poblano Peppers

INGREDIENTS:

• 4 largen poblano peppers 
• ½ cup mushrooms 
• 4 ounces monterey jack cheese 
• 2 teaspoons canola oil 
• 1 tablespoon olive oil 
• 2 medium onions 
• 3 cloves garlic 
• 2 italian plum (roma) tomatoes   
• ½ teaspoon salt 

INSTRUCTIONS:

1. Preheat the oven to 350℉ (180℃).
2. Using gloves to protect your hands (or make certain to wash well afterwards and keep your hands away from your face).
3. Wash and then using a sharp paring knife make a slit down the side of each pepper from top to bottom.
4. Carefully cut away the seeds and membrane inside each pepper and rinse with water. Set aside.
5. Using a large non-stick skillet heat 2 teaspoons of oil over of medium high heat.
6. Add the chopped onions and garlic and cook stirring frequently until the onions are translucent and starting to turn golden.
7. .............................
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