Six Poblano Peppers

Eight Ounces Of Cream Cheese At Room Temperature

Five Ounces Of Sharp Cheddar Cheese, Divided

A Minced Garlic Clove

A Tablespoon Of Chopped Scallions

A Teaspoon Of Red Chili Powder

A Teaspoon Of Paprika

3/4 Teaspoon Of Cumin

1/2 Teaspoon Of Red Cayenne Pepper

A Teaspoon Of Sea Salt

A Tablespoon Of Canola Oil

Preheat the oven to 350 degrees.

Rub the peppers with the canola oil. Put the peppers on a baking sheet and roast them in the oven until the skins turn dark brown and begin to blister. Remove the peppers from the oven and let them cool. After the peppers have cooled, remove the skins, the seeds,  and the stems. Set the peppers aside.

Into a mixing bowl, add the cream cheese, four ounces of cheddar cheese, the garlic, the scallions, the chili powder, the paprika, the cumin, the red cayenne pepper, and the sea salt. Mix until the ingredients are well blended.

Preheat the oven to 350 degrees.

Place an equal amount of the cheese mixture inside of each poblano pepper. Place the filled poblano peppers into a baking pan. Top each poblano pepper with an equal amount of the remaining cheddar cheese. Bake in the oven for 40 minutes.

Serve with chopped scallions, guacamole, and lime wedges.