pic courtsy sabor. tijuana
 Using vegetables:
Bhavnagary(poblano) chillies 4 no, Potatoes(waxy) 4 no,
Paneer(indian cottage cheese OR any Processed cheese) 150 gm,
any hot fresh green chilli 3-4 no, Cashews 20 gm, kismis(raisins) 20 gm,
Cumin Seeds 1/2 tsp, garam masala powder(optional) 1 pinch,
Chaat masala 1/2 tsp, Lime juice 1/2 tsp, Salt to taste,Oil as required
Slit the poblano chilli length-wise and remove the seeds.
Boil the potatoes and grate them along with cheese. Finely chop cashews, raisins and green chilli. Broil the cumin seeds and crush them. Mix all the ingredients along with the masalas and season to taste with salt and lime juice.
Stuff the poblano with the above mixture. Take oil in a pan and when it’s hot, add the chillies. Saute them till they change colour and remove.
 Using Lamb Mince:
Poblano chillies 4 no, Lamb Mince 250 gm, Green Chillies (fresh) 2 no,
Ginger Garlic Paste 1 Tb, Onion(large) 1 no, Tomatoes 2 no,
Garam masala powder 1 tsp, Red Chilli powder 1 tsp, Salt to taste, Oil as required
Chop the onion, tomatoes, fresh chilli. In oil saute onion and add ginger garlic paste and chilli, then tomatoes and saute till tomatoes are completely mashed. Then add lamb mince and sute till it changes colour. Now add The powdered masalas,salt and water to cook the mince. Cover and cook for 20 min. remove lid and cook till completely dry.
Slit the poblano length-wise and remove seeds. Stuff with lamb mixture. In a shallow pan, saute the poblanoes in a litle oil till they change colour and then remove.