5 poblano peppers
Shredded Chihuahua Quesadilla Cheese, you can add as much cheese as you want depending on the size of your pepper
1 cup tomatoes, diced
1/2 cup red onion, minced
1/4 cup cilantro, fresh
1/2 cup avocado, diced
1 teaspoon Tajin seasoning
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper
1 tablespoon lime juice
Heat oven to 385 Degrees.
Take a knife down the back of the poblano pepper and remove the stem and seeds and set aside.
In a medium size bowl add the tomatoes, red onion, cilantro, avocado, tajin seasoning, salt, pepper and lime juice. Make sure you mix well to incorporate all the flavors.
Line a sheet pan with tin foil and set aside.
Stuff each pepper with cheese and top with salsa mixture and place them on the lined sheet pan.
Bake for 30 minutes or until tender.