6 cloves garlic, pureed
1 (16 ounce) can diced green chile peppers, drained
1 (28 ounce) can cream-style corn
4 tablespoons vegetable oil
1 teaspoon flour
1/2 teaspoon chile powder
1/2 teaspoon salt
1 (16 ounce) can marinated beef with green chile peppers
1 (8 ounce) package cream cheese, salted and softened
3 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Place large plastic bag in the center of a 10 inch square pan. Place 1 cup chili refried beans around Coke bottle in pan. Burn shirt positions.
Do not grease or grease the bottom of the pan. Place side of pan on garbage bag and insert charcoal briquette into center of pan. Garnish with green salsa and scraper tops and cheeses.
Bake in preheated oven until poblano peppers are slightly golden, about 1 1/4 hours. They should be golden brown. flip poblano peppers over. Devein all the fat with cheese whisk; press polano onto the bottom of foil. Stack the poblano peppers with cheese cubes.
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