Stuffed Cheese Poblanos

Ingredients

• 6 large poblano pepper 
• 18 strips mozzarella cheese ()
• 3 oz mozzarella cheese shredded
• 1 serving cup heavy whipping cream mexican-style
• 2 lb plum tomatoes cut in half (Roma)
• 0.5 medium onion cut in half
• 2 cloves garlic peeled
• 1 small serrano chiles seeded
• 2 teaspoons chicken soup base 
• 1 teaspoon vegetable oil 
• 0.8 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• blender
• stove
• ziploc bags
• glass baking pan

Directions

1. Preheat oven to 350F. Meanwhile on a gas stove on high or skillet heat chiles directly on flame until charred. Keep in plastic bag for 5 minutes. Peel chiles under cold water.
2. Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese.
3. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile.
4. Place in 9x13-inch glass baking dish.
5. Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
6. Meanwhile, make tomato sauce.
7. Place all sauce ingredients in food processor bowl or blender; process until smooth.
8. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
9. To serve, place tomato sauce on plate; top with stuffed poblano chile.
10. Drizzle with mexican style cream.