Anaheim Chilies Stuffed With Cheese

When you grow a garden it's always nice if you can actually eat the food you're growing. In Las Vegas, that means peppers. My anaheim chili plant did great this spring and produced a bunch of peppers, so this week I whipped up some stuffed cheese pepper things, and they came out great. It was very easy and definitely something I'll make again. Here are my not so exact instructions.

Ingredients: 
Cream cheese
Cotija cheese (In the southwest you can usually find cotija cheese in the refrigerated section next to the fresh salsa and chorizo)
Salt
Pepper
Whole fresh anaheim chilies
Tomatoes for garnish if you like

Mash equal parts of cream cheese and cotija cheese and season with salt and pepper. Cut chilies in half and  remove stem and seeds. I like to toss the chilies in a hot skillet for a few minutes to give them some blackened edges. Stuff the peppers with the cheese as best you can. Bake on 375 for about 15-20 minutes or until the top of the cheese browns. Top with diced tomato for a little color.