-Wash any combination of whole peppers; ancho, Italian or jalapeno.

-Turn your broiler to high and put the oven rack as close to the element as possible while leaving enough room for the baking tray with peppers on it.

-Put the peppers on a baking tray and let broil for about 10 minutes until one side is charred.

-Then flip the peppers and broil the other side.

-Immediately put the peppers in a paper bag for at least 30 minutes to steam the skin loose.

-When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary.

-Slit a side of the chiles and remove some of the seeds.

-Grate 8 to 10 ounces Monterey jack or sharp cheddar cheese.

-Stuff the chiles with the cheese.

-Mix together the following…

-1 cup blue corn flour, 1 TBS flour, a pinch of garlic powder, a pinch of salt and some black pepper.

-Roll the stuffed chiles in the flour mixture.

-Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

-Serve 2 to 3 chiles per serving.