Cut up one small onion, one medium summer squash and two cloves of garlic. Mix together with a cup of sharp shredded cheddar, a tsp of salt, a half tsp of black pepper and a tablespoon of ancho chile powder.
Cut the tops off two large poblanos, clean out the seeds and insides and then stuff as much of the squash mix as possible. Pour a bit of tomato or enchilada sauce on the bottom of a small pan, place peppers on top. Pour any leftover squash mix over the peppers followed by more tomato sauce until peppers are fully covered.
Cover with tinfoil and bake at 425 for 40 minutes. Uncover, sprinkle with more cheese let bake another 5 or until cheese is melted and gooey.
Enjoy! Serves two.