Meatless Chilli Verde

8-10 Anaheim Peppers (the long green ones)
2-3 Chillies (the small green ones)

Lay your chillies out on a baking sheet. Turn on your broiler to heat. Broil the Peppers and Chillies. You will need to turn them about 3 times until they start to turn black and blister. This takes about 15-20 minutes.

Place the Peppers and Chillies in a plastic sealable bag to cool. This will make it easier to peel the skin off later. Let them cool completely.

Remove from plastic bag and peel off all the skin. (Note: I buy cleaning gloves to do this, otherwise your hands will be burning all night long and this is pain like you have never experienced before!!!)

In a food processor add 1 cup of water and the peeled peppers and chillies. Blend until smooth.

Meanwhile, add one chopped onion to a pan sprayed with Pam and cook onions until soft. Pour the chilli mixture in with the onions. Add water if it's too thick. (You do want it thick enough that you can scoop it up with a soft flour tortilla. Add 1 tsp. of salt and let it cook with the lid on for 15 minutes. Add a few blocks of low fat cheese) to thicken. I add about a 2-3" inch thick piece.

Serve with fat free refried bean and tortillas.