My family loves anything with southwestern flavor, so this recipe is a big hit. It's super quick and easy to prepare, and cleanup afterward is fast because everything cooks in one dish.

Ingredients

• 2 poblano peppers
• 6 chicken or beef tamales
• 1 can (15 ounces) chili with beans
• 2 cups shredded sharp cheddar cheese
• 1 small onion, chopped
• chopped fresh cilantro and thinly sliced green onions

Directions

1. Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Reduce oven setting to 350º.
2. Peel off and discard charred skins. Place peppers in a greased 11x7-in. baking dish. Remove husks from tamales. Cut tamales into quarters; place over peppers. Top with chili, cheese and chopped onion. Bake until hot and bubbly, 30-35 minutes. Serve with cilantro and green onions.