Chiles Rellenos

I looked up the chiles rellenos recipe in The Joy of Cooking and then simplified it. My version had two ingredients, poblano peppers and cheese. The poblanos came from our organic farm subscription and the cheese was an overpriced, but tasty, cheese from the yuppie cheese store on Cole. I roasted the peppers in the toaster/broiler until the skin blistered, peeled them, stuffed them with shredded cheese, and microwaved them for a couple of minutes until the cheese melted. Delicious. Spicy.