Three-Cheese Stuffed Southwestern Chiles - cooking recipe

Ingredients

2 to 4 Poblano or Anaheim chilies or a mixture of both
goat cheese
Jack, Cheddar cheese, as desired

Preparation

Choose Poblano chilies that are small (larger versions are usually a lot hotter).
Choose Anaheim chilies that are fat (they usually aren't as hot as Poblanos).
Pierce chilies at least twice with a fork.
Char chilies over open flames (barbecue) or under oven broiler, turning when needed, until skin bubbles and darkens. Remove chilies and place in plastic bag.
Seal bag and let chilies steam until cool.