Cheese Stuffed Chiles

Adapted from deleites de la cocina mexicana by maria luisa urdaneta.

Preheat oven to 350f.

In a large skillet , saute the onion , garlic , jalapeos , and tomato in butter until onions are soft.

Add the milk and salt and stir.

Heat until the milk is scalded.

Turn heat to low , and add cheese slowly , stirring until melted.

Make a slit along one side of each anaheim chile and stuff it with 4 tablespoons of the cheese mixture.

Warm in the oven.

Divide into 6 portions and serve.

onion, garlic cloves, jalapeno peppers, tomatoes, butter, 1% low-fat milk, salt, monterey jack cheese, anaheim chilies