This is a bit decadent, but I had some extra chiles on hand along with some ripe avocados. Use your favorite guacamole recipe, or just throw one together following mine.

2 poblano chiles, roasted skinned, and cleaned of seeds and membranes
8 ounces V & V Supremo Chihuahuan Melting Cheese
8 ounces Saladorean cream (or sour cream)
3 ripe avacados, peeled and diced
2 Roma tomatoes, diced
1/2 red onion, finely chopped
juice of one lime
dash of cayenne
dash of garlic powder.


Combine all except chiles, cream and cheese to make guacamole. Scoop a few spoons full of the guacamole mixture into chiles. Add cheese, and top with cream. I ran them in the microwave for 5 miinutes at 20% until cheese was bubbly. Serve with extra guacamole on the side. Have fun!