Prep: 50 min, Total Time: 1 hr. 5 min

6 Servings

Ingredients

• 6 poblano chile peppers, about 5 inches long
• 2 tablespoons Land O Lakes® Butter
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground red pepper (cayenne)
• 1 pound lean ground beef
• 2 cups Land O Lakes® Sharp White Cheddar Farmstyle Shreds, divided
• 1/2 cup finely crushed corn chips

Directions

1. Heat broiler. Cover broiler pan with aluminum foil.
2. Place peppers onto broiler pan. Broil 4 to 6 inches from heat, turning occasionally, 8-12 minutes or until skins blacken. Place into plastic food bag or into bowl covered with plastic food wrap. Let stand 15 minutes; gently peel skins from peppers. Cut slit into pepper from stem to tip. Carefully remove seeds. Set aside.
3. Heat oven to 350°F. Coat 13×9-inch baking pan with no-stick cooking spray. Set aside.
4. Melt butter in 12-inch nonstick skillet until sizzling. Add onion, chili powder, cumin, garlic salt, salt and cayenne; cook over medium heat 2-4 minutes or until onion is softened. Add ground beef; continue cooking, stirring constantly, 10-12 minutes or until extra liquid has cooked off and beef is no longer pink. Stir in 1 cup cheese. Remove from heat.
5. Divide beef mixture evenly among peppers, using about 1/2 cup for each. Place stuffed peppers, cut-side up, into prepared pan.
6. Sprinkle peppers with remaining cheese and crushed corn chips. Bake 15-20 minutes or until heated through.